Peanut Butter and Jelly Ice Cream is a sweet creamy dessert reminiscent of the American favourite PB&J sandwiches.
Course: Candy / Sweets
240milliliterssemi skimmed / half fat milk1 cup
100gramsgranulated sugar1/2 cup
125gramssmooth peanut butter1/2 cup
480millilitersdouble / heavy cream2 cups
155gramsstrawberry seedless jam / jelly1/2 cup
Pre freeze your ice cream maker bowl in accordance with the manufactures instructions.
If you have a blender pour in the milk, salt, sugar and peanut butter and blend until smooth. If you don't you can do this step in a bowl with a hand whisk. Just be sure to really whisk in the peanut butter.
Pour the mixture into a bowl and add in the cream and stir until well combined.
Pop the bowl into the fridge for at least 2 hours.
Set up your ice cream maker in accordance with the manufactures instructions and pour in your ice cream base and churn for 10 to 15 minutes. Or until you have achieved soft scoop consistency.
Take about a 1/3 of the ice cream and transfer it to a container that is suitable for freezing, spread it out.
Take a 1/3rd of your jam and drizzle it all over the ice cream.
Repeat these steps until you have no ice cream or jam left. Cover your tub and place it into the freezer for at least 3 hours to harden up.
The ice cream should be consumed within 2 months.
Most of the time spent in this recipe is inactive time.The servings are based on 120 millilitres / 1/2 cup portions.