No-Cook Peanut Butter Ice Cream

"Adapted from Le Gourmet TV. If the raw egg disturbs you, use a pasteurized egg, 1/4 c egg substitute, or just leave it out. It won't be as creamy in the mouth without the egg, though."
 
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Ready In:
5mins
Ingredients:
5
Yields:
0.5 pint
Serves:
2
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ingredients

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directions

  • Combine all ingredients in a blender or in the tall canister that came with your immersion blender. Blend until combined. Refrigerate at least 1 hour.
  • Pour into your ice cream maker and process according to manufacturer's instructions.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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