A childhood favorite with a new twist.
1 ½ Cups Heavy Cream
1 ½ Cups Whole Milk
2 oz creamy Peanut Butter
8 egg yolks
¾ Cup sugar
6 oz grape jelly
4 oz creamy peanut butter
No nutrition information available
Place jelly and peanut butter in separate snack size zip top bags and place in freezer to thoroughly chill and harden, at least 6 hours.
In a saucepan, heat the heavy cream, milk and salt. Add 2 oz peanut butter and mix well until it is melted through and incorporated.
In a large bowl, whisk egg yolks and sugar until light yellow in color and the yolks ribbon. Temper in some of the cream mixture into the yolks and then add the yolk mixture into the cream mixture.
Over a low to medium low heat, using a wooden spoon, stir the mixture until it becomes thick and coats the back of a wooden spoon. Strain into a large bowl over an ice bath and stir constantly to help cool the mixture. Place in fridge and allow to cool fully.
When fully cooled, add mixture to ice cream maker. (Follow your ice cream maker’s directions.) Allow to churn for up to 1 hour. In last 5 minutes of churning, add peanut butter and jelly that has been hardening in freezer, cut up into ¼” – ½” pieces.
Place in freezer and chill to harden.