PB&J Ice Cream
- cal. (kcal) 216
- Makes: 12 servings
- Yield: servings (about 6 cups)
- Prep: 10 mins
- Cook: 8 mins
- Freeze: 2 hrs
extra-crunchy peanut butter
- In a bowl, whisk together egg yolks and 1/4 cup of the sugar. Heat milk, cream, salt and remaining 1/4 cup sugar in a medium pot until simmering. Remove from heat and slowly whisk into egg-sugar mixture to temper. Pour back into pot and set over medium heat. Stir constantly until mixture coats the back of a wooden spoon (170 degrees to 180 degrees ), about 4 to 8 minutes. Pour through a strainer into a new bowl. Stir in peanut butter until melted. Cool over an ice bath or in refrigerator.
- Process in an ice cream maker according to manufacturer's directions. Transfer to a lidded, preferably flat, container. In a small bowl, stir jelly well, until very loose. Using the back of a spoon or a long toothpick, swirl jelly into ice cream. Freeze at least 2 hours.
Nutrition Information for PB&J Ice CreamServings Per Recipe: 12
PER SERVING: 216 cal., 15 g total fat (7 g sat. fat), 100 mg chol., 94 mg sodium, 17 g carb. (1 g fiber), 5 g pro.