PB&J Ice Cream

PB&J Ice Cream
Servings: 12 Yield: servings (about 6 cups) Prep 10 mins Cook 8 mins Freeze 2 hrs


  • 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

Make It

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 Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 216, Fat, total (g): 15, chol. (mg): 100, sat. fat (g): 7, carb. (g): 17, fiber (g): 1, pro. (g): 5, sodium (mg): 94, Percent Daily Values are based on a 2,000 calorie diet.