Ingredients:
Two egg yolks 14-1/2 ounce can evaporated milk
1/2 cup peanut butter
2/3 cup sugar
1/8 teaspoon salt

Directions:
Beat eggs well. Blend in the milk, peanut butter, sugar and salt and pour into freezer tray. Freeze until almost hard then pour into a bowl and beat until smooth. Return to freezer tray or molds and freeze until firm.

Suggestions and Variations:
*Try this with a hot fudge sauce and topped with peanuts.

Chocolate bon bon Ice cream or other favorite flavor hard chocolate topping: Make sure the ice cream is hard frozen. Melt 12 ounces of semi-sweet chocolate pieces and 1/2-cup margarine or butter in the top part of a double boiler. Remove from heat but keep warm over hot water. Use a fork to dip ice cream balls into the chocolate, working as fast as possible.

When you've dipped about 10 - 12 pieces, place then in the freezer and continue the dipping. After the chocolate is firm, you can wrap with foil or plastic wrap. For a variation with vanilla ice cream, add 1-tablespoon instant coffee to the melted chocolate. If in a hurry, use ice-cream from the market and with a melon spoon dipped the ice cream scoop out into small balls; freeze them solid and then dip in the chocolate as above.

If you have the time, after the first dipping and freezing, dip a second time.