What could be better than peanut butter and jelly ice cream? You'll love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Peanut Butter and Jelly Ice Cream
Peanut Butter-Reduced fat/Generic
Peanut Butter and Jelly Ice Cream
Prep Time
20 min
Yield
5 cups
Ingredients
- 1-1/2 cups whole milk
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 2/3 cup creamy peanut butter
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup grape jelly or strawberry jelly
Directions
- In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around side of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions.
- When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.
Nutrition Facts
1/2 cup: 393 calories, 28g fat (14g saturated fat), 77mg cholesterol, 231mg sodium, 32g carbohydrate (29g sugars, 1g fiber), 7g protein.
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