PEANUT BUTTER AND JELLY ICE CREAM
What could be better than peanut butter and jelly ice cream? You'll love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings (1-1/4 quarts).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 393 calories, Fat 28g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 231mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER COOKIES WITH GRAPE JELLY ICE CREAM
Provided by Food Network
Categories dessert
Time 4h20m
Yield 1 dozen cookies and 1 pint ice cream
Number Of Ingredients 18
Steps:
- To make the ice cream, split and scrape the seeds of the vanilla bean into the sugar and use your fingers to spread the seeds throughout. Bring milk, cream, and half of the sugar to a boil. Whisk the rest of the sugar with the yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot cream mixture. Whisk the tempered yolks back into the remaining cream and strain through a fine sieve or chinois. Chill. Process the ice cream in an ice cream maker according to manufacturer's instructions. When done, fold the grape jelly into the ice cream.
- Preheat the oven to 325 degrees F.
- To make the cookies, first melt butter, add oats and cook over medium heat until toasted, about 5 to 7 minutes. Chill. Cream the butter, baking soda, salt, and sugars until fluffy. Add peanut butter. Add oats, then flour on low speed. Roll out the dough to 1/4-inch thickness. Cut out desired shapes and place on sheet pan. Bake for 15 to 20 minutes until golden brown.
- To make the filling, cream all the ingredients together and chill.
- Spread filling on 1 cooled cookie, and top with another cookie to sandwich together. Continue for the rest of the cookies. Serve with a scoop of grape jelly ice cream.
JELLY AND ICE CREAM
Make and share this Jelly and Ice Cream recipe from Food.com.
Provided by Perfect Pixie
Categories Frozen Desserts
Time 2m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Prepare jelly as instructed on the packet.
- When set, get six pudding bowls.
- Put some jelly in each one.
- And some ice cream in each one.
- Serve.
Nutrition Facts :
PEANUT BUTTER, BANANA, AND JELLY "ICE CREAM"
Watching frozen bananas and peanut butter blend into ice cream seems like magic; pull out this trick at your next dinner party. Adding grape jelly makes it irresistible to kids and adults.
Provided by Katherine Sacks
Categories Kid-Friendly Quick & Easy Frozen Dessert Banana Summer Peanut Butter Vegan Dairy Free Small Plates
Yield Makes 8 servings (4 cups)
Number Of Ingredients 3
Steps:
- Cut bananas into 1/2" slices. Arrange in a single layer on a large plate or rimmed baking sheet. Freeze until firm, about 1 1/2 hours.
- Purée banana slices in a food processor, scraping down bowl as needed, until mixture becomes creamy, about 3 minutes. Add peanut butter and 3 Tbsp. water; purée until smooth, about 2 minutes more. Drizzle jelly over banana mixture, then pulse a few more times to just incorporate jelly and create a speckled appearance.
- Divide ice cream among serving bowls and serve immediately.
- Do Ahead
- Banana slices can be frozen up to a day in advance.
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PEANUT BUTTER & JELLY ICE CREAM - BROWN EYED BAKER
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- In a small bowl, whisk together 2 tablespoons of the milk with the cornstarch; set aside. In a medium bowl, whisk together the peanut butter and salt; set aside.
- Combine the remaining milk with the heavy cream and sugar in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Remove from the heat & gradually whisk in the cornstarch mixture. Return to medium-high heat and bring to a boil; cook until the mixture is slightly thickened, about 1 minute. Gradually pour into the bowl with the peanut butter and whisk until smooth. Set the bowl in the ice water bath until cool, about 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
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