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Recipe Summary

prep:
10 mins
cook:
8 mins
freeze:
2 hrs
Servings:
12
Yield:
servings (about 6 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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° to 180°), 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.

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  • 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

216 calories; total fat 15g; saturated fat 7g; cholesterol 100mg; sodium 94mg; carbohydrates 17g; fiber 1g; protein 5g.
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Reviews

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