Do you love a peanut butter and jelly sandwich or did you love them as a kid? Well, then this ice cream is for you. Creamy peanut butter ice cream is layered with strawberry jelly. You could use any flavor jelly, I used strawberry because that is what we typically use for peanut butter and jelly sandwiches and I always have in the house.
Peanut Butter and Jelly Ice Cream
Ingredients:
- 1 1/2 cups half and half, divided
- 1 tablespoon corn starch
- 1/2 cup creamy peanut butter
- 1 3/4 cup heavy cream
- 2/3 cup granulated sugar
- 1 1/2 cup strawberry jam
Directions:
- Fill a large bowl with ice water and set aside.
- In a small bowl, whisk together 2 tablespoons half and half and the corn starch. Set aside.
- Place the peanut butter in a medium bowl and set aside.
- In a medium saucepan, over medium heat, stir together the remaining milk, heavy cream and sugar. Cook, stirring occasionally, until the sugar dissolves, about 3 minutes.
- Remove the mixture from the heat and gradually whisk in the corn starch mixture.
- Turn the heat up to medium-high and bring the mixture to a boil. Cook, stirring constantly, until the mixture has thickened slightly, about 1 minute.
- Slowly pour the mixture into the bowl with the peanut butter and whisk until smooth.
- Set the bowl into the ice water and allow to cool for 20 minutes, whisking occasionally.
- Cover the bowl and refrigerate until well chilled, about 4 hours or overnight.
- Place a container for storing the ice cream in into the freezer.
- Pour the ice cream mixture into an ice cream machine and churn according to the manufactures directions.
- Remove the container from the freezer and spread a small even layer of jelly onto the bottom of the container. Top with a layer of ice cream. Continue to alternate layers of jam and ice cream, ending with ice cream.
- Cover the container and freeze until firm, about 4 hours or overnight.
*Adapted from Brown Eyed Baker.
