Peanut Ice Cream

Directions

1. 1
   In 2-quart saucepan, immerse the unopened can of evaporated milk in boiling water to cover, and continue boiling for 20 minutes.
2. 2
   Chill the can thoroughly for several hours, along with a 2-quart metal bowl and egg beater.
3. 3
   Using the chilled egg beater, whip the cold evaporated milk in the cold bowl.
4. 4
   Add lemon juice and sugar.
5. 5
   In a 3-quart bowl, combine peanut butter, condensed milk, and milk.
6. 6
   Fold the whipped mixture carefully into the peanut butter mixture until smooth.
7. 7
   Pour into freezer trays or into a 6 cup mold and freeze.