Peanut Butter and Jelly Ice Cream
Peanut Butter and Jelly Ice Cream is so much fun to make and eat! I love this frozen spin on my favorite childhood sandwich.
Peanut Butter and Jelly Ice Cream…Happy Ice Cream Tuesday!
Friends, today I am participating with Jenni Field and some of our friends to bring you a special edition of Ice Cream Tuesday. We are sharing ice cream with you and also telling you about an exciting book of recipes. Ice cream recipes. Have you ever heard of the book Scoop Adventures? The ice cream that I’ve made for you today is from that very same book.
I might be breaking some unofficial bloggers rule by telling you that I am not a “natural” when it comes to making ice cream. My weakness is the creamy texture that makes ice cream so decadent and smooth which also changes the flavors and the way they harmonize ,or in some cases fight each other. I need practice and a lot of it.
Scoop Adventures is a book that I am very happy to share with you and excited to have for my very own! I don’t have to dream up my own recipes or hunt them down on the internet. There are some unique and fun flavors in this book.
I’m sharing Peanut Butter and Jelly Ice Cream with you today because it reminds me of my favorite childhood sandwich. My cousins still ask if I like “PB and J”, some of them not knowing what that was until I asked for it during a visit when I was a wee one. So naturally I wanted to try this ice cream.
The peanut butter flavored base was sooooo good. Creamy and rich, it reminded me of a peanut butter pie. The swirls of homemade strawberry jam made this the perfect PB & J ice cream, totally reminding me of the sandwich! In a good way.
Blueberry Kale ice cream also caught my attention because it uses two of my favorite things in a way that is very unusual and that always peaks my interest! I’m looking forward to practicing different methods in this book.
My other half and the kiddos really enjoy ice cream so they’re going to have a blast trying these recipes with me. As you know I have a wicked sweet tooth and I’ll be smiling and tasting these ice creams one by one.
I can appreciate the work that Lindsay put into making this book, especially since I am not a very good ice-cream-recipe-maker-upper. I’ll be following along with her ice cream antics on Facebook and learning how to make ice cream.
I received a copy of this book as a present and I chose to review it, make an ice cream and tell you my thoughts on the book and the recipe that I tried. You’re going to want to try this recipe and grab a copy of your own!I am giving away a copy of Scoop Adventures! You could have your very own copy of this book. To enter I would appreciate it if you would like Lindsay’s page Scoop Adventures on Facebook, follow her on Twitter and leave a comment below letting me know that you’ve done so. Giveaway is open to U.S. residents only. Please leave a valid email address and respond within 48 hours or I will need to choose another winner.
Want to see what Jenni Field – Pastry Chef Online and our Ice Cream Tuesday friends have made from Scoop Adventures?
- 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 Macadamia 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
- 1½ cups (355ml) whole milk, divided
- 1 tbsp (9g) cornstarch
- ½ cup (90g) unsalted natural peanut butter
- ½ tsp salt
- 1¾ cups (414ml) heavy cream
- ⅔ cup (133g) sugar
- ¾ cup (177ml) grape or strawberry jam
- 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. Pour into the bowl with the peanut butter and whisk until smooth. Set the 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 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.