Bringing the classic flavors of peanut butter and jelly to ice cream is phenomenal. It's two incredible American classics put together – great for summer days and nights.
Combine 2 cups milk and heavy 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.