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Peanut Butter Ice Cream

2 Cups Half and Half
1/2 Cup Milk
1/2 Cup Non-fat Dry Milk
3/4 Cup Peanut Butter
3/4 Cup Sugar
2 teas. Watkins Vanilla, Original Double-Strength 

In a medium saucepan, combine half and half, milk, and dry milk. Cook over low heat to dissolve dry milk. Add peanut butter, stirring until smooth and creamy. Add sugar and cook until dissolved. Remove from heat; add vanilla. Cool slightly before covering and chilling mixture in the refrigerator. Blend for a few seconds before pouring into ice cream maker. Follow your ice cream makers instructions for freezing.

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