Yield: 1 1/2 quarts

Senegal is the peanut capital of the world. It is therefore fitting to serve peanuts in some form at your Senegalese dinner. You might try peanut ice cream as served at Le Basbab Restaurant in Dakar.

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 with a 2-quart bowl and egg beater.

Whip the chilled evaporated milk in the cold bowl with the cold egg beater.

Add: 4 Tbs. LEMON JUICE and

1/2 cup SUGAR.

In a 3 quart bowl:

Combine: 1 cup PEANUT BUTTER with

1 can CONDENSED MILK and

1/4 cup 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.