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Recipe Summary

prep:
10 mins
cook:
8 mins
freeze:
2 hrs
total:
2 hrs 18 mins
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; fat 15g; cholesterol 100mg; saturated fat 7g; carbohydrates 17g; insoluble fiber 1g; protein 5g; sodium 94mg.
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