I don’t want this week to end! There are just too many great ice creams! Today’s ice cream is an extra special recipe because not only does it encompass the all-American classic flavors of peanut butter and jelly, but you have the chance to receive a KitchenAid mixer with the ice cream freezer attachment! My KitchenAid is a staple in the kitchen and a workhorse that I use almost every day. And the company has been generous enough to partner with The Gray Boxwood and help one of you receive my favorite appliance. All you need to do is leave a comment on the video telling me your favorite ice cream flavor, and one of you will receive the mixer! (Make sure to leave your comment on the YouTube video itself and read the official rules before entering.) Soon, you can make this amazing peanut butter ice cream swirled with strawberry jam. I mean, it tastes exactly like the sandwich, but better.
I’m so glad you all enjoyed The Gray Boxwood’s annual ice cream week. I am already thinking of new flavors and combinations for next year! And don’t forget: one of you will be able to make this in a new KitchenAid mixer! Leave a comment (on the YouTube video) letting me know your favorite flavor, and you could receive the mixer and ice cream attachment! Happy Ice Cream Month!
Watch how to make this PB&J ice cream:
Peanut Butter & Jelly Ice Cream
Ingredients
For the ice cream
- 2 cups + 2 tbsp whole milk
- 1 ½ cups heavy cream
- ½ tsp kosher salt
- ½ cup white granulated sugar
- 2 tbsp corn syrup
- 1 tbsp + 1 tsp cornstarch
- 2 tsp vanilla extract
- ¾ cup creamy peanut butter
For the strawberry jam
- 1 cup strawberries cleaned and hulled
- ¾ cup white granulated sugar
- 2 tbsp fresh lemon juice
Instructions
For the ice cream
- Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over.
- Add the sugar, corn syrup and salt.
- Place over medium-high to high heat and stir frequently so the mixture does not scorch.
- While the mixture is heating, whisk the reserved 2 tablespoons of milk and cornstarch until dissolved. This creates a cornstarch slurry.
- Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
- After 2-3 minutes, remove from heat and whisk in the cornstarch slurry.
- Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
- Remove from heat and stir in peanut butter and vanilla extract. Stir until peanut butter is completely melted into the ice cream base. Let the mixture cool.
- Place in an airtight container and chill completely.
- While chilling, make strawberry jam (recipe follows). I find chilling the ice cream overnight is the best.
For the strawberry jam
- Mash strawberries to bring out the juices.
- Add sugar and lemon juice.
- Place over medium-high heat and bring to a simmer, stirring occasionally. Lightly boil until mixture thickens to a jam consistency, about 6-10 minutes.
- Remove from heat and cool to room temperature.
- Place in an airtight container and chill until ready to assemble ice cream.
To assemble
- When ready to freeze, remove from refrigerator and freeze using an ice cream maker. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.
- Layer ice cream and chilled jam into a container. At this point, the ice cream is a soft-serve consistency. Place in a deep freeze to chill fully.
Notes
- Adapted from Jeni’s Splendid Ice Creams at Home
Nutrition
Mint chocolate chip
banana
Just want to say a big thank you for all these wonderful flavor and new ice cream technique. I have made a few of them and my favorite ice cream flavor……Nutella, it is to die for.
Keep up the great work and enjoy the ice cream summer.
You are making me so hungry! I love it. It’s a toss up between strawberry & Carmel. I can’t wait to make this!
Peppermint chip!!! Yummy!!!!
Butter pecan
Mint chocolate chip
PB & J ice cream looks good. However, I’m pretty much a plain Jane with vanilla, but put on plenty of hot fudge and maybe some nuts. A bit of caramel would work, too.
Butter pecan
My in laws dump a bit of grape nuts into the ice cream when it is nearly frozen. Still crunchy that way.
salted caramel
salted caramel yummy
Chocolate Marshmellow
Peach! Yummm!
Maple Nut. I have already had it seven times and in five states this summer. #roadtrip