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PB&J Ice Cream

PB&J Ice Cream

Nutrition Facts
  • cal. (kcal) 216
  • Makes: 12 servings
  • Yield: servings (about 6 cups)
  • Prep: 10 mins
  • Cook: 8 mins
  • Freeze: 2 hrs
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Ingredients

  • 4 egg yolks
  • 1/2 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 1/2 cup extra-crunchy peanut butter
  • 1/3 cup grape jelly

Directions

  1. 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.
  2. 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 Cream

Servings 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.

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