Home Made Peanut Butter & Chocolate Chip Ice Cream

2 (13 oz) cans Evaporated Milk
1 1/2 cups sugar
1 (14 oz) can fat free Sweetened Condensed Milk
2 tsp Vanilla Extract
5 lg eggs, beaten
2 cups Peanut Butter, smmoth style
2 cups 1% Milk
2 cups Mini-Semi Sweet Chocolate Chips

In a sauce pan scald evaporated milk. Add a little warm milk to beaten eggs then add to pan of milk. Heat on medium until mixture coats the back of spoon & thickens. Cool slightly; add vanilla. In a mixing bowl mix together with an electric mixer milk & eggs, sugar condensed milk, salt & peanut butter on low until smooth. Pour into electric ice cream freezer canister and add about 2 cups of 1% milk to the 2/3 line. Cool in freezer 1 to 2 hours until cool. Follow ice cream maker direction. When churning is complete freeze for 2 to 4 hours or until set before serving.

Serving Size: Makes 24 1/2 cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user DRB605.