A childhood favorite sandwich turns into a perfectly chilly treat in this recipe.
PB and J
The world’s largest peanut butter and jelly sandwich was created in Oklahoma City, Oklahoma, in 2002 by the Oklahoma Peanut Commission and the Oklahoma Wheat Commission. The PB and J sandwich weighed in at nearly 900 pounds and contained 350 pounds of peanut butter and 144 pounds of jelly. The amount of bread used to create the sandwich was equivalent to more than 400 (1-pound) loaves of bread.
YIELD: 1 QUART
INGREDIENTS
- 3 cups heavy cream
- 1 cup sugar-free imitation honey
- ½ cup sugar-free peanut butter
- Pinch of salt
- 4 large egg yolks
- ½ cup half and half
- 1 tablespoon vanilla extract
- ½ cup sugar-free jelly, stirred to a thick, pourable consistency
PREPARATION
- In a medium saucepan, combine the heavy cream, sugar-free imitation honey, peanut butter, and salt. Bring the mixture to a light simmer and remove from heat.
- In a separate bowl, whisk the egg yolks. While the cream mixture is still hot, temper the yolks by slowly adding half of the mixture to the eggs, whisking constantly. Then add the egg mixture back to the saucepan and heat until thickened.
- Add the half and half and vanilla extract to the saucepan, stirring until well combined.
- Refrigerate the mixture for 4 hours or overnight.
- Pour the mixture into an ice cream maker and follow the manufacturer’s instructions for freezing.
- Once the ice cream is almost finished churning, slowly swirl in the sugar-free jelly.
- Transfer the ice cream to a freezer-safe container and freeze for a few hours until it reaches your desired consistency.
- Serve and enjoy!
