Created for Lady Oyster’s birthday, back in March (yeah, yeah I’m just putting the recipe together), you can pretty much make peanut butter ice cream and with a little strawberry freezer jam, you’ll have the perfect dessert — one that has a nearly perfect balance between salty and sweetness.
Here’s how to make it.
Peanut Butter Ice Cream
– 3/4 cup sugar
– 2 eggs
– 2 cups heavy whipping cream
– 1 cup whole milk
– 3/4 – 1 cup Adams Peanut Butter (or any kind where the sole ingredients are peanuts and salt)
– A bag of chocolate covered peanuts
– A good amount of homemade Strawberry Jam (it’s important to be of the finest quality, I’d recommend homemade, but that’s not always possible. I think it would be still be good with Smuckers preserves or some shit like that)
Aside: Making strawberry jam is super affordable and for about $20 you can make a year’s supply on a Saturday morning every summer. Of course, you have to pick the strawberries yourself, which is rewarding in its own right. Homemade jam is so good eating a spoonful is like biting into a fresh berry.)
Okay, back to our dessert: You can use these ingredients to either make this in the pie varietal or if you just want ice cream, skip the pie shell. Either way, this is so good it’s basically the equivalent of having food sex with your mouth and orgasming half-a-dozen times.
Alright, you’ve got your ingredients. Putting this together is cake. Crack the eggs into a bowl and whip them up a bit. Get them fluffy and then dump in the sugar while still whisking. Make sure the sugar is completely dissolved into the eggs.
Keep whisking while you slowly pour in the heavy cream and milk. Dump in the peanut butter and make sure that it’s completely incorporated.
And that’s pretty much it. Throw the mixture into your ice cream maker and while that’s doing it’s thing, you can get your pie crust ready and smash up the chocolate covered peanuts.
Once the ice cream is done, mix in the chocolate covered peanuts and set the ice cream aside. In your pie crust, you’ll want to layer the strawberry jam and the ice cream. How much strawberry jam? However much you like! Who cares? Use more strawberry jam if the ice cream is really really really salty/peanut buttery goodness.
It all just depends on how deep the crust is and how much you can get in there.
A store bought crust will leave enough room for one layer of each, which pretty much blows, in that I love multiple layers of jam and ice cream. Again, you’re better off making your own graham cracker crust, but this was made with a generic store variety and it was still amazing.
And that’s really all there is to it. If you’re not making a pie, but just want peanut butter and jelly ice cream, well swirl in some strawberry jam into the ice cream. DON’T MIX IT IN, fer’chrissakes. You just want to fold it, enough to create a strawberry swirl of happiness with each bite.