A childhood favorite transformed into….another childhood favorite. Peanut Butter and Jelly Ice Cream combines two timeless comfort foods into one creamy and decadent treat. Just in time for summer.
One perk of being a food blogger is that, on occasion, a cookbook will appear on my doorstep. Those that know me are aware that I enjoy flipping through the pages of a cooking magazine or book while enjoying a glass of wine. This is my happy place. Staring at mouthwatering food photography, folding down the corners of the pages in the book of everything I want to make (it usually ends up being half the book or magazine) and then making a plan….what will I make first.
Last week, Scoop Adventures: The Best Ice Cream of 50 States was sitting at my front door. It was relatively warm that day….I was ready for ice cream. It seemed like a sign…a sign that this ridiculously insane Polar Votexy winter was going to leave. Well….it wasn’t a sign. It’s cold again. I fear the winter will never end.
I needed something comforting….something that would help me survive these last few days of winter. (It will get warm again, won’t it?) Peanut Butter and Jelly Ice Cream seemed like the way to go. I know what you’re thinking….I thought it too. Eww? Could this really be good? I was skeptic but I forged ahead and believe me, this strange combination is perfect. Creamy with sweet zings of grape jelly speckled though out. I didn’t even miss the white bread.
It’s incredibly easy to make and, surprisingly, this recipe calls for ZERO eggs! Zilch! This was the first time I made ice cream without the eggs and I couldn’t even tell the difference. I’ll be using this technique again for sure.
If you’re an ice cream fanatic, you will love Scoop Adventures. The author, Lindsay Clendaniel, is the creator of the blog ScoopAdventures.com. The book has the best food photography and the recipes are from various ice cream parlors from around the country. MOST of the recipes I can’t wait to try but as with all cookbooks…there are some flavors that I would give the side-eye to if someone were to serve them to me (Earl Grey Sriracha Ice Cream, anyone?). I DO love the book and highly recommend it to anyone who wants to make their own ice cream. If you don’t have an ice cream maker…you can make it without one by checking out my How To post from last summer.
Peanut Butter and Jelly Ice Cream
Makes 1 quart
1 1/2 cups whole milk, divided
1 tablespoon cornstarch
1/2 cup creamy peanut butter
1/2 teaspoon kosher salt
1 3/4 cups heavy cream
2/3 cup granulated sugar
3/4 cup grape or strawberry jelly
Fill a large bowl with ice water and set aside.
In a small bowl, whisk together 2 tablespoons of the milk with the cornstarch and set aside.
In a medium bowl, whisk together the peanut butter and salt, set aside.
Combine the remaining milk with the heavy cream and sugar in a medium saucepan and place over medium heat. Bring the milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes. Remove from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into the bowl with the peanut butter and whisk until smooth. Set the bowl in the ice water bath to cool, approximately 20 minutes, whisking occasionally. Cover with plastic wrap making sure the wrap is touching the surface so a film does not form and refrigerate until well chilled, at least 4 hours or overnight.
Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Spoon a layer of ice cream into a freezer safe container and top with a thin layer of jelly. Continue to alternate layers of ice cream and jelly until the container is full, gently swirling with a spoon to slightly mix the jelly throughout. Freeze until firm, at least 4 hours.