PB & J Ice Cream

PB&J Ice Cream

 

Thoughts on what to say about this ice cream have been swirling through my brain but really, nothing I come up with is doing it justice. I mean, it’s all the flavors of the much beloved PB&J in an ice cream: squishy white bread, tart jam, and wonderful peanut butter (team crunchy!). Peanut butter and jelly–though it’s always jam in my house, preferably raspberry–are childhood lunch memories sandwiched between two slices of bread. I have no doubt my love of this iconic sandwich has to do with the fact that as a child nothing felt more exciting than indulging my sweet tooth and a pb&j was basically a free pass to do exactly that and call it lunch.

PB&J Ice Cream

I’ve steeped toasted Hokkaido Milk Bread (made from this genius recipe) in the milk–this bread is an Asian-style soft and lightly sweet pillow of a bread that is basically heaven on its own. Even though my choice of pb&j sandwiches would have untoasted bread, the bread here is toasted for maximum flavor. The milk gets turned into the ice cream base making this toast ice cream. Yes. Then it gets swirled with a fresh raspberry ripple–fresh, juicy raspberries and sugar–and a just snappy peanut butter ripple which gives the whole deal a little texture. I can’t even with these pictures–they’re making me wish we still had a pint left in the freezer, but that’s a total pipe dream because we devoured it, obvs.

PB&J Ice Cream

 

PB & J Ice Cream
 
Toast flavored ice cream with peanut butter and raspberry ripples! For the toast portion of the recipe, I like an enriched white bread–I used leftovers from a batch of Hokkaido Milk Bread–challah, brioche, or Hawaiian bread would all be great, as well. Be sure to toast the bread to a deep golden brown without burning it. The deeper toast makes for a more pronounced toast flavor in the ice cream. This recipe may have a lot of steps, but broken up over a day or two makes something totally worth the effort!
Author:
Ingredients
  • For the Toast Ice Cream:
  • 3 cups whole milk, divided
  • 2 cups cubed white bread
  • 4 teaspoons cornstarch
  • 3 tablespoons softened cream cheese
  • ¼ teaspoon kosher salt
  • 1¼ cups heavy cream
  • ⅔ cup sugar
  • ¼ cup corn syrup
  • For the Raspberry Ripple:
  • 1 pint fresh raspberries (frozen works, too)
  • ½ cup sugar
  • For the Peanut Butter Ripple:
  • ½ cup peanut butter
  • 1 tablespoon coconut oil
Instructions
  1. Preheat the oven to 350ºF. Spread the bread cubes onto a baking sheet and bake in the oven for 15-20 minutes, stirring every 5-10 minutes, until the bread cubes are deeply toasted. Remove from the oven and cool slightly.
  2. Place 2 cups of the whole milk (reserve the additional cup for later) into a saucepan and heat to scalding (until small bubbles form around the edges of the milk). Add the toasted bread, stir, remove from the heat, and cover. Allow the milk and toast to sit for about 15 minutes.
  3. Meanwhile, in a large bowl whisk the cream cheese and salt together. Set aside. In another bowl, whisk together the cornstarch with about 2 tablespoons of the reserved 1 cup of milk to make a slurry.
  4. Pour the milk soaked bread into a fine mesh sieve fit over a bowl and press out the liquid–you should yield about 1 cup of toast flavored milk. Discard the soaked toast. Add the remaining cup of milk (you may need more or less) to the toast flavored milk to yield a total of 2 cups. Add this milk back to the saucepan and with the cream, sugar and corn syrup. Heat the mixture over medium-high heat and bring to a simmer, quickly whisk in the cornstarch-milk slurry and bring to a boil. Boil for 4 minutes and remove from the heat. Whisk the mixture into the cream cheese mixture and either place into a gallon sized, zip-top bag and cool in an ice bath, or cover the top with plastic wrap–touching the surface of the ice cream base–and chill in the refrigerator for several hours or overnight.
  5. While the ice cream base chills, make the ripples. For the raspberry ripple, place the berries and sugar into a saucepan and bring to a boil. Cook until the berries break down and the sugar is dissolved, stirring frequently–about 5 minutes. Press the raspberry mixture through a sieve to remove the seeds and set aside to cool–can be done a day in advance and stored in a lidded container in the refrigerator. For the peanut butter ripple, melt the peanut butter and coconut oil together in a heat safe bowl in the microwave for about 30 seconds. Remove from the microwave and stir until smooth.
  6. Once the ice cream base has chilled, process in an ice cream maker according to the manufacturers instructions. Layer ⅓ of the ice cream base into a freezer container with some of the raspberry ripple and peanut butter ripple, repeat with the remaining ice cream base, raspberry ripple, and peanut butter ripple–you may have extra ripple, just refrigerate and use to top the ice cream later (the peanut butter ripple will need a quick turn (30-60seconds) in the microwave). Cover with a lid and freeze for several hours until the ice cream is firm.

 

Lemon Bar Ice Cream

Are you guys watching Unbreakable Kimmy Schmidt on Netflix? I’ve been trying not to burn through the episodes, but I mean…I love a good binge watching session and for the last 2 nights Sean and I have been watching after we put Casper down for the night. (Side-note: he’s sleeping through the night most nights now…HALLELUJAH! Queue the choir of angels)! Anyway, I kind of love it. It’s a little cheesy in my favorite way, the theme song includes the line “Females are strong as hell!” (TRUE), and I always loved Ellie Kemper as Erin in The Office, plus Tina Fey is amazing, so needless to say I’ve become a quick fan of the show. Anyway, I feel like this ice cream might be something that would blow Kimmy’s mind and definitely elicit one of her 90’s throwback exclamations (possibly my favorite thing about her character).

I mean, this ice cream has a lot of good, exciting things happening: Lemon-scented vanilla bean ice cream base, tart meyer lemon curd ripples, and crunchy, buttery shortbread cookie crumbles! I definitely used the homemade Meyer Lemon Curd I shared last week, but there’s no reason you couldn’t use store-bought. It’s creamy, rich, sweet, tangy, and has a ton of texture and totally tastes like the ice cream version of a classic lemon bar without making a batch of lemon bars and churning them into a batch of ice cream. So, “By the power vested in me as an adult who is a grown-up”, maybe have ice cream for dinner (PS, don’t ever tell my son I okay’ed that). #hasbrown-nofilter

[recipe]

Print Recipe

Lemon Bar Ice Cream

This ice cream is a riff on my favorite, easy ice cream base from Jeni’s Splendid Ice Creams at Home.

If you don’t have a vanilla bean, go ahead and use 2 teaspoons of extract and skip the steeping portion of the recipe.

2 cups whole milk

4 teaspoons cornstarch

3 tablespoons cream cheese

1/4 teaspoon salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons corn syrup

1 vanilla bean, split

zest of 1 lemon

1 cup Meyer Lemon Curd

1 1/2 cups crumbled, store-bought shortbread cookies

Prepare an ice bath in a clean sink basin or a large bowl.

In a small bowl, combine 1/4 cup of milk with the cornstarch, set slurry aside. Set the cream cheese in a large bowl and stir in the salt, place a mesh strainer over the top. Set aside.

Meanwhile, in a medium saucepan heat remaining milk with the cream. Scrape the vanilla beans from the pod and add both the scraped beans and pod to the milk and cream, as well as the lemon zest. Heat to a simmer, cover, and remove from heat. Let steep for 30 minutes. Remove the vanilla pod from the milk mixture and add sugar and corn syrup, reheat to a low boil. Quickly whisk in the cornstarch slurry and continue to boil, whisking, until thickened. Whisk a ladleful of the hot mixture into the cream cheese, before straining the remaining hot mixture into the cream cheese mixture and whisk to combine. Prepare an ice bath and pour the hot ice cream base into a large plastic bag. Chill bag in ice bath until cooled and process the mixture in an ice cream maker according to manufacturers instructions.

Once the ice cream is processed, layer 1/3 of the ice cream in the bottom of a lidded container, spoon 1/3 of the lemon curd over the top and sprinkle with 1/3 of the crumbled shortbread cookies. Repeat these steps with the remaining ice cream, curd, and cookies. Fit the lid over the container and freeze for several hours, until set. Serve with additional cookies and lemon curd, if you want. [/recipe]

 

Dark Chocolate Peanut Butter Ice Cream

Guys, this ice cream is my dream. I was scrolling through my recipe index, looking for gaps in my ice cream repetoire, when I realized I am seriously lacking in the chocolate department. WTF?! This made me question who I am in all kinds of ways, so of course, I remedied that issue real quick.

This ice cream is adapted from Jeni’s Darkest Chocolate Ice Cream in the World. It’s rich and chocolatey and creamy-dreamy…and it has peanut butter shell swirled throughout. BOOM. I mean, I really could not ask for more from an ice cream. Against the dark chocolate, the peanut butter shell is just snappy–not as snappy as chocolate shell, but firmer than plain old pb–and a bit salty, too. It’s seriously perfection and is taking me all kinds of self-control and will-power to not just face plant right into a pint of this stuff. Thank goodness for weekend houseguests who have an affinity for ice cream…or I might be in serious trouble.

[recipe]

Print Recipe

Dark Chocolate Ice Cream with Peanut Butter

Adapted from Jeni’s Splendid Ice Creams at Home 

PS, if you don’t have Jeni’s book and you love ice cream…treat yo’ self. 

For this ice cream I used Ghiradelli 60% Bittersweet Chocolate Chips, my favorite Valrhona cocoa powder, crunchy peanut butter, and virgin coconut oil. The virgin coconut oil has a slight coconut flavor, which I do not mind at all, but you could use refined if you prefer.

1/2 cup unsweetened cocoa powder

1/2 cup water

1 heaping teaspoon espresso powder

1 cup sugar, divided

1 1/2 ounces bittersweet chocolate chips (or chopped chocolate)

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

3 tablespoons softened cream cheese

1/8 teaspoon kosher salt

1 cup heavy cream

2 tablespoons corn syrup

1/2 cup peanut butter

2 tablespoons coconut oil

Begin by making a syrup, combine the cocoa, water, espresso powder, and 1/2 cup of the sugar in a saucepan, bring to a boil over, stirring to dissolve the sugar, and boil for 30 seconds. Remove from the heat and stir in the chocolate until smooth and melted. Set aside.

Whisk the cream cheese with the syrup and salt in a large bowl until smooth.

In another small bowl, whisk about 2 tablespoons of the milk with the cornstarch to create a slurry. Set aside.

In a large bowl or clean sink basin, make an ice bath with ice and water.

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-qt saucepan. Bring to a boil over medium heat and boil for about 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry. Return to the heat and bring to a boil over medium, stirring constantly until slightly thickened, about 1 minute. Remove from the heat and whisk into the cream cheese & syrup mixture until well mixed. Pour into a gallon, zip-top freezer bag, seal, and submerge in the ice bath. Let it sit until cold. Either pour the ice cream base into an ice cream maker right away, or chill overnight in the fridge before processing. I like to chill overnight.

While the ice cream processes, melt the peanut butter and coconut oil together in a bowl in the microwave in 30 second bursts, until melted and smooth when stirred together. Set aside.

Once the ice cream is processed, layer about 1/3 of the ice cream into a container, followed by the peanut butter mixture–repeat with the remaining ice cream and peanut butter. Cover and freeze until solid before serving. [/recipe]