PB&J Ice Cream
- 1 of 2 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 of 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.
Servings Per Recipe: 12
Per Serving: 5 g pro., 1 g fiber, 17 g carb., 7 g sat. fat, 100 mg chol., 15 g Fat, total, 216 kcal cal., 94 mg sodium