This all-American sandwich classic is now in gelato form – it’s fabulous, rich and fruity. Plus you can use whatever your favorite jam is. I’ve heard rumors of grape jam being pretty cool…
PB & J Gelato – 1 pint
2 cups whole milk
1 cup heavy cream
4 egg yolks
2/3 cup sugar
1/2 cup smooth peanut butter (I recommend Jif)
1/2 cup strawberry jam
In a saucepan, combine milk and cream over medium-low heat. Stir occasionally so that skin doesn’t form. The temperature will reach 170 degrees F.
Meanwhile, in a heat-proof bowl, whisk egg yolks and sugar until thick and pale yellow. Temper the egg yolks by slowly pouring in the hot milk, while whisking continuously. Return the custard to the saucepan and place over low heat. Using a wooden spoon, stir frequently until the custard is thick enough to coat the back of the spoon. Hint: Run your finger along the back of the spoon through the custard, if the line stays you are done.
Prepare an ice bath, and place a clean bowl over ice bath. Pour the custard through a fine mesh strainer into the bowl. Let sit until it’s completely cool. Cover and refrigerate overnight.
Add half the chilled custard to a blender and add 1/2 cup smooth peanut butter and blend until smooth, pour into a bowl and whisk in the remaining custard.
Pour the mixture into the machine and set according to instructions. Transfer to an airtight container top with jam, and use a butter knife to swirl in the jam, moving in every direction quickly, then freeze for at least 2 hours before serving.