Peanut
Butter Jelly Ice Cream Recipe
Ingredients
:
1-1/2
cups whole milk
2/3
cup packed brown sugar
1/2
teaspoon salt
1
egg, lightly beaten
2/3
cup creamy peanut butter
2
cups heavy whipping cream
2
teaspoons vanilla extract
1/2
cup grape jelly or strawberry jelly
How
To Make Peanut Butter Jelly Ice Cream :
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 :
1/2
cup: 393 calories, 28g fat (14g saturated fat), 77mg cholesterol, 231mg sodium,
32g carbohydrate (29g sugars, 1g fiber), 7g protein.
