Crunchy PB+J Ice Cream
We teamed up with Green Mountain Peanut Butter to create this jammy vanilla ice cream swirled with our Naked Blueberry Jam and their chunky peanut butter! This full fruit, protein packed dessert is just the thing for an afternoon pick-me-up or an excuse to have ice cream for breakfast.
Serving Size: 4 quarts
12 egg yolks
1 cup sugar
4 cups whole milk
2 cups heavy cream
3 tsp vanilla extract
Green Mountain Crunchy Peanut Butter
Blake Hill Naked Blueberry
Instructions
1
In a medium saucepan, add egg yolks and sugar and whisk until well combined
2
In a small saucepan, heat milk over medium heat until it starts to simmer - do not stir
3
Slowly add the warm milk to the saucepan with egg mixture, whisking vigorously to create your custard base
4
Return the custard base to heat and cook to 165°F, stirring constantly. Be careful not to boil or eggs will curdle
5
Remove custard base from heat, stir in heavy cream and vanilla, pour into airtight container and refrigerate for 24 hours
6
Remove container from the fridge and pour custard base into an ice cream maker and churn according to ice cream maker’s instructions
7
When mixture is done churning, swirl in jam and peanut butter being careful not to over mix
8
Return ice cream to the freezer for at least 2 hours
9
Scoop ice cream into a bowl or cone and Enjoy!
Suggested Jams
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