Gluten-freeVegetarian Soft Serve
PB & J Frozen Custard
A frozen custard with peanut butter and raspberry jam, like a peanut butter and jelly sandwich.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 3 | 3 | large egg yolks | |
| 20 g | 1 tbsp | smooth peanut butter or peanut butter powder | |
| 80 g | ¼ cup | raspberry jam | |
| 25 g | 2 tbsp | granulated sugar | |
| 240 ml | 1 cup | double cream | |
| 160 ml | ⅔ cup | whole milk | |
| 5 ml | 1 tsp | vanilla extract | |
| 5 ml | 1 tsp | strawberry extract |
Ingredients
Method
- Put the egg yolks, peanut butter (or powder), raspberry jam and sugar in a small saucepan. Whisk until fully combined.
- Add the double cream, milk, vanilla extract and strawberry extract. Stir to combine.
- Heat over a medium heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Swirl pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: SOFT SERVE Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select soft serve.
- Dispense into a chilled bowl or cone and serve straight away.
Nutrition per serving estimated
- Calories
- 426 kcal
- Fat
- 33 g
- of which saturates
- 19 g
- Carbohydrate
- 25 g
- of which sugars
- 20 g
- Fibre
- 0.6 g
- Protein
- 6.9 g
- Sodium
- 70 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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