Peanut Butter and Jelly Ice Cream recipe

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Ingredients

2 cups whole milk
1 ½ cups peanut butter
1 ⅓ cups white sugar
4 cups heavy whipping cream
4 teaspoons vanilla extract
2 cups chopped maraschino cherries

Nutrition Info

313.1 calories
carbohydrate: 22.5 g
cholesterol: 56.4 mg
fat: 23.5 g
fiber: 1.2 g
protein: 5.6 g
saturatedFat: 11.2 g
servingSize: -
sodium: 97.5 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring milk to a gentle simmer in a saucepan over medium-low heat. Remove from heat.

  2. Beat peanut butter and sugar together in a bowl until creamy. Stir in hot milk slowly until evenly incorporated. Cool in the refrigerator for 1 hour.

  3. Mix heavy cream and vanilla extract into the peanut butter mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Stir in maraschino cherries. Transfer to an airtight container and freeze until firm, about 4 hours.

Recipe Yield

3 quarts

Recipe Note

This ice cream was, I dare say, a perfect fusion of a few different recipes from this great website. I enjoyed making it with my 6-year-old nephew-to-be.

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