Peanut Butter and Jelly Ice Cream

Your family will love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture.


    • 1-1/2 cups whole milk
    • 2/3 cup packed brown sugar
    • 1/2 teaspoon salt
    • 1 large egg, lightly beaten
    • 2/3 cup creamy peanut butter
    • 2 cups heavy whipping cream
    • 2 teaspoons vanilla extract
    • 1/2 cup Grandma’s Jam House grape jelly or strawberry jelly


1. In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around the side of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
2. Cook over low heat, stirring constantly, 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.
3. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions.
4. When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.
5. Make without an ice cream maker:
6. Chill the custard overnight, then pour into a frozen 13x9-in. dish.
7. Cover and freeze for 30 minutes.
8. Beat with a hand mixer until smooth; return to the freezer.
9. Repeat the process, beating every 30 minutes or until desired consistency.