1 cup brown sugar
1/2 cup creamy peanut butter
2 eggs
2/3 cup regular milk
3/4 cup confectioners' sugar
1 (10 ounce) can frozen fruit that hasn't broken yet
1 teaspoon vanilla extract
In a medium bowl, mix the peanut butter, eggs and milk until well blended.
Pour into a pastry bag fitted with a wide mouth tip and pipe a theoretical 12 inches from the back of a spoon, end to end, using a spatula or pastry bag.
Let the ice cream sit in a freezer container at least 3 hours before serving.