PEANUT BUTTER AND JELLY ICE CREAM RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 10 servings (1-1/4 quarts).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides 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 waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer 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 : Calories 393 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 32g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
PEANUT BUTTER AND JELLY ICE CREAM RECIPE | ALLRECIPES
This ice cream was, I dare say, a perfect fusion of a few different recipes from this great website. I enjoyed making it with my 6-year-old nephew-to-be.
Provided by chrisweed
Categories Desserts Frozen Dessert Recipes Ice Cream
Total Time 5 hours 40 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 3 quarts
Number Of Ingredients 6
Steps:
- Bring milk to a gentle simmer in a saucepan over medium-low heat. Remove from heat.
- Beat peanut butter and sugar together in a bowl until creamy. Stir in hot milk slowly until evenly incorporated. Cool in the refrigerator for 1 hour.
- Mix heavy cream and vanilla extract into the peanut butter mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Stir in maraschino cherries. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 313.1 calories, CarbohydrateContent 22.5 g, CholesterolContent 56.4 mg, FatContent 23.5 g, FiberContent 1.2 g, ProteinContent 5.6 g, SaturatedFatContent 11.2 g, SodiumContent 97.5 mg, SugarContent 13.6 g
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