Spring Hill Ranchs Peanut Butter Jelly Ice Cream Recipes

PEANUT BUTTER AND JELLY ICE CREAM

Steps:

• 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.

JELLY AND ICE CREAM

Steps:

• Prepare jelly as instructed on the packet.
• When set, get six pudding bowls.
• Put some jelly in each one.
• And some ice cream in each one.
• Serve.

PEANUT BUTTER AND JELLY ICE CREAM

Steps:

• Bring milk to a gentle simmer in a saucepan over medium-low heat. Remove from heat.
• Beat peanut butter and sugar together in a bowl until creamy. Stir in hot milk slowly until evenly incorporated. Cool in the refrigerator for 1 hour.
• Mix heavy cream and vanilla extract into the peanut butter mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Stir in maraschino cherries. Transfer to an airtight container and freeze until firm, about 4 hours.

PEANUT BUTTER COOKIE SANDWICHES STUFFED WITH GRAPE JELLY ICE CREAM

Steps:

• Preheat oven to 400 degrees.
• Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
• Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
• Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.

PEANUT BUTTER AND JELLY SWIRLED ICE CREAM WITH VANILLA COOKIES

Steps:

• In a large bowl combine the ice cream, grape jelly and smooth peanut butter. Gently stir to combine, leaving streaks of jelly and peanut butter throughout the ice cream. Spoon the mixture into 4 dessert bowls. Garnish each bowl with 2 vanilla wafer cookies and various toppings, if so desired.

SPRING HILL RANCH'S PEANUT BUTTER& JELLY ICE CREAM

Steps:

• In a medium saucepan, whisk together the milk, skim milk powder, and sugar until all of the milk powder has dissolved and no lumps of powder remain. Any remaining sugar granules will dissolve over the heat. Stir in the cream.
• Set the pan over medium-high heat. Cook, stirring constantly until the mixture just reaches the first bubbles of a boil, 5 to 10 minutes. Remove the pan from the heat.
• Meanwhile, in a medium mixing bowl, whisk together the egg yolks. When the cream mixture is ready, while whisking vigorously, temper the yolks by very slowly pouring in two or three cups of the hot milk-cream mixture. Continue to whisk until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk-cream mixture.
• Return the pan to medium heat and continue cooking the mixture, stirring constantly, until it reaches 170º (coats the back of a spoon), 3 to 5 minutes more. Remove the pan from the heat and add the peanut butter and vanilla, whisking vigorously to combine.
• Transfer the pan to your prepared ice bath and let it cool for 15 to 20 minutes, whisking it often to prevent a "skin" from forming. If a few lumps of yolk are there, pour the ice cream base through a fine wire-mesh strainer into a storage container. Cover the container with plastic wrap, right on the surface of the mixture, and refrigerate it for 1 to 2 hours (or overnight) until it is completely cool. The cooler you get it, the quicker it freezes in the ice cream maker. This is important, especially if you will need to process two batches.
• Transfer the cooled base to an ice cream maker and churn it according to the manufacturer's instructions. Transfer the ice cream to a storage container, stirring in the chopped peanuts if you are using them. Gently fold in heaping spoonsful of the grape jelly, softly lifting and spinning it throughout the ice cream. Be careful not to over-mix it. Serve immediately or harden it in your freezer for 8 to 12 hours for a more scoopable ice cream.