Gluten-free Ice Cream
Peanut Butter and Jelly Ice Cream
A peanut butter and jelly ice cream made with grape jelly.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | large egg yolks | |
| 37 g | 3 tbsp | granulated sugar | |
| 80 ml | ⅓ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| 80 g | ¼ cup | smooth peanut butter | |
| 60 g | 3 tbsp | grape jelly | |
| 80 g | ¼ cup | honey roasted peanuts, chopped, for mix-in |
Ingredients
Method
- Put the egg yolks and sugar in a small saucepan. Whisk until the sugar has dissolved.
- Add the double cream, milk, peanut butter and grape jelly and stir.
- Heat over a medium heat, stirring constantly with a spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM 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 ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add ¼ cup of honey-roasted peanut bites to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 485 kcal
- Fat
- 36 g
- of which saturates
- 12 g
- Carbohydrate
- 31 g
- of which sugars
- 23 g
- Fibre
- 2.8 g
- Protein
- 15 g
- Sodium
- 135 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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