YES! Peanut butter and Jelly in ice cream! Because…..it’s the Improv Cooking Challenge!
I took a short break and some much needed time to catch my breath; and I wasn’t sure I’d be able to participate in this month’s challenge. But I just love this group. And I couldn’t resist! And so I admit…..I kept it simple for myself this time. What I came up with is SIMPLY DELICIOUS and almost addictive! Thanks so much to Kristen from the Frugal Antics of a Harried Homemaker for being the wonderful hostess for such a great group of food fanatics! I am looking forward to seeing what everyone did with our two key ingredients this month….peanut butter and jelly! These ingredients were likely suspects for an ice cream because not only do I like my ice cream sweet…..but oddly, I prefer it salty, too! My PB & J’s are always made with my favorite, strawberry jam, and it’s so easy to make from scratch. Come try this! It’s rich, creamy, sweet and salty. And it couldn’t be easier…..
I think it’s a good idea to make the strawberry jam in advance and give it some time to jellify before adding it to the ice cream. (Yes…jellify!)
Yields: about 1 1/2 cups
- 1 pound of strawberries, hulled and diced ( I diced about 3/4 of the strawberries and left the remainder in larger pieces)
- 3/4 cup of sugar
- 1 lemon, juice and zest
- 1 teaspoon of vanilla extract.
Place the strawberries, sugar, lemon juice and zest into a large saucepan and bring it to a boil. Reduce the heat to medium, cover the pan and let the mixture reduce for about 20 minutes, stirring occasionally. When the mixture has thickened, remove it from the heat and add the vanilla extract. Let the strawberry jam cool to room temperature. Then store it, covered, in your refrigerator. It will keep for about 10 days.
PEANUT BUTTER AND JELLY ICE CREAM:
Yields: 6 cups
Follow the directions for my Sweet Cream Ice Cream or prepare your favorite vanilla ice cream. (I added about 1/4 cup chopped peanuts to the ice cream at the end of the churning cycle…..it’s optional!)
Mix 1/2 cup of peanut butter with 2 Tablespoons of cream (just to loosen it a bit.)
Measure 1/2 cup of strawberry jam.
When the ice cream has finished churning, scoop it into a rectangular freezer contain. Alternate dollops of peanut butter and jam on the top. Swirl it into the ice cream. Cover and freeze. That’s it!
I hope you enjoy and don’t forget to check out what my fellow Improver’s made!