Peanut Butter and Jelly Ice Cream


1-1/2 cups whole milk

2/3 cup packed brown sugar

1/2 teaspoon salt

1 egg, lightly beaten

2/3 cup creamy peanut butter

2 cups heavy whipping cream

2 teaspoons vanilla extract

1/2 cup grape jelly or strawberry jelly


In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.

Cook and stir over low heat 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.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.