Peanut Butter & Jelly Ice Cream

The cookbook release date of March 25th is fast approaching! In preparation for the release I am sharing one more cookbook teaser recipe.  Don’t forget that you can pre-order the cookbook now and have it on your door step on the release date.

There is nothing more comforting than a simple and satisfying peanut butter and jelly sandwich.  Creamy or crunchy, strawberry or grape, it does not matter.  The end result is the same gratifying food experience.  When it came time to decide on recipes for the cookbook, it seemed like common sense to make this familiar favorite into an ice cream flavor. The idea of peanut butter & jelly ice cream is not new to me and you may recognize the concept.  Upon the request of a friend, I made a version of this ice cream several years ago. Although the flavor was good, this version of the ice cream is tremendously better.  With its thick & creamy & salty peanut base and swirls of your favorite jam, this ice cream may just replace your go-to lunch.

Peanut Butter & Jelly Ice Cream
Recipe found in Scoop Adventures: The Best Ice Cream of the 50 States
Makes 1 generous quart

1 ½ cups (355ml) whole milk, divided
1 tbsp (9g) cornstarch
½ cup (90g) unsalted natural peanut butter
1/2 teaspoon salt
1 ¾ cups (414ml) heavy cream
2/3 cup (133g) sugar
¾ cup (177ml) grape or strawberry jam

Fill a large bowl with ice water.  In a small bowl, combine 2 Tablespoons milk with cornstarch, whisk and set aside.  Whisk peanut butter and salt in a medium bowl and set aside.

Combine the remaining milk with heavy cream and sugar in a medium saucepan and place over medium heat.  Bring milk mixture to a low boil.  Cook until the sugar dissolves, 3 minutes. Remove from 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 bowl with peanut butter and salt and whisk until smooth. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour 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.