And then another. And more.
It's that good.
Oh, and I have a copy of this book to GIVE AWAY. Check the end of this post for details!
The recipe calls for unsalted natural peanut butter, but I used plain old Skippy, because it's what I have around here. I'd suggest using whatever peanut butter you like - and it would probably be great with other butters, too, like cashew butter or pecan butter. Or even sunflower or pumpkin seed butter for folks who can't have nuts.
I alos didn't use the jelly this recipe calls for. I was the weird kid who liked plain peanut butter on white bread or jelly on toast - but not the combo. I don't actually hate it, but I don't love it, either. So, I skipped the jelly in this recipe.
I did, however, experiment with using a bit of chocolate sauce as a topping. It was pretty darned good.
But if you're a PB&J fan, go ahead and add the jelly as the recipe suggests.
And - here's a little tip. I found that mixing the peanut butter and the ice cream base went a lot faster when I used my stick blender to do the mixing. The mixture was perfectly smooth, as was the ice cream.
Peanut Butter and Jelly Ice Cream
Recipe from Scoop Adventures by Lindsay Clendaniel (Page Street Publishing; March 2014) Printed with permission.
Makes 1 generous quart
1 1/2 cups whole milk, divided
1 tablespoon cornstarch
1/2 cup peanut butter (I used Skippy)
1/2 teaspoon salt
1 3/4 cups heavy cream
2/3 cup sugar
3/4 cup grape or strawberry jam (I skipped this)
Fill a large bowl with ice water. In a small bowl, combine 2 tablespoons (30ml) of the milk with the cornstarch, whisk and set aside. Whisk the peanut butter and salt in a medium bowl and 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.
Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
Spoon a small layer of jam into a freezer-safe container and lightly spoon a layer of ice cream on top.
Continue to alternate layers of jam and ice cream until the container is full, gently swirling with a spoon (careful not to muddy the ice cream).
Freeze until firm, at least 4 hours.
This post is part of Ice Cream Tuesday, created by Jenni from Pastry Chef Online. This week, bloggers are all making ice cream from the same author (from her book or blog), so make sure you check out all the participating blogs - and enter to win your own copy of Scoop Adventures, below.
Check out more amazing ice creams on Pinterest.
Visit the other bloggers!!!
- Berry Goat Cheese Sherbet from Kimberly at Hungry Goddess
- Red Velvet Ice Cream Sundae from Kim at Cravings of a Lunatic
- Chocolate Sesame Brittle Ice Cream from Jenni at Pastry Chef Online
- S'Mores Ice Cream Sandwiches with Toasted Marshmallow Malt Ice Cream from Kirsten at Comfortably Domestic
- Chocolate Truffle Ice Cream from Liz at That Skinny Chick Can Bake
- Peanut Butter and Jelly Ice Cream from Dionne at Try Anything Once
- Hops and Nuts Ice Cream from Sophia at NY Foodgasm
- Blueberry Mojito Ice Cream from Barb at Creative Culinary
- Chocolate Coconut Ice Cream from Betsy at Desserts Required
- Peanut Butter Ice Cream from Donna at Cookistry
- Thai Coconut Ice Cream from Stacy at Food Lust People Love
- Dark Chocolate Orange Ice Cream from Allison at Decadent Philistines Save the World
Giveaway is now OVER.