Senegal is the peanut capital of the world. It is therefore fitting to serve peanuts in some form at your Senegalese dinner. A fruit or vanilla extract always replaces the fruit juice and works for this, too.
- 1 cup peanut butter, regular or sugar-free/reduced fat only
- 1 14 oz. can of evaporated milk
- 4 tbsp. lemon juice
- ½ cup granulated sugar, white only
- 1 cup sweetened condensed milk
- 1 cup all-purpose cream
- ½ cup fresh milk
- 1 cup crushed peanuts, optional
- In a 2-quart saucepan, immerse 1 14-oz. can evaporated milk in boiling water to cover and continue boiling for 20 minutes. Chill the can thoroughly for several hours, before preparing with a 2-quart bowl and the egg beater.
- Whip the chilled evaporated milk in the cold bowl with the egg beater.
- Add 4 tablespoons lemon juice and ½ cup sugar.
- In a 3-quart bowl, combine 1 cup peanut butter and 1 cup crushed peanuts (optional) with 1 can condensed milk and ½ cup fresh milk.
- Fold the whipped mixture carefully into the peanut butter mixture, until smooth.
- Pour into freezer trays or into a 6-cup mold and freeze. Serve cold and plain or with other desserts. Sell per piece, if desired.