Zach just got an ice cream making attachment for his KitchenAid, and he wanted to be inventive with the first batch. Inspired by peanut butter and chocolate, which is a perfect combination, we went further to think of a peanut butter and jelly sandwich with a glass of milk. The ice cream base acts as the milk; there are chunks of pound cake for the bread; peanut butter swirls, peanut butter marshmallow fluff, and honey roasted peanuts are the peanut butter; and a blackberry syrup is the jelly.
• For the ice cream:
2 1/4 cups of whole milk
1 1/2 cups of frozen pound cake, cubed
1 cup of heavy whipping cream
3/4 cup of white sugar
1/2 cup of creamy peanut butter
5 large egg yolks
1 vanilla bean
In a medium to large bowl, whisk together the egg yolks and sugar until it thickens and turns pale yellow.
Combine the whole milk and heavy cream in a small saucepan. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Put seeds and vanilla bean pod in the milk-cream mixture.
On medium heat, bring the milk-cream mixture to a light simmer, but not boiling. Remove from heat. Take a cup of the milk-cream mixture and whisk it into the egg yolks to temper it. Pour this egg-milk-cream mixture back into the saucepan with the rest of the milk-cream.
On medium-low heat, cook again while stirring constantly with a rubber spatula, fully scraping down the sides and bottom to mix everything well. This will take about 3-5 minutes, until you reach nappe (a French term for when the mixture is thick enough to coat the back of a spoon). It will seem thick like a very light custard. Put the mixture in a separate bowl, and cool in the refrigerator for 3-4 hours or longer so that the vanilla has time to permeate.
Cut the frozen pound cake into cubes, and keep it in the freezer until ready to fold into the ice cream. After the ice cream base mixture is sufficiently cooled, pour through a fine mesh strainer to catch any chunks of solid vanilla bean or coagulated egg. Rinse the vanilla bean pod very, very thoroughly, dry it, and put it in your household sugar container; this enhances your sugar to make it taste like vanilla for future recipes.
Follow the instructions to make the ice cream base with your KitchenAid or other ice cream maker. We used the KitchenAid and spun the ice cream for 22 minutes.
Transfer the frozen ice cream base to a pre-chilled glass or metal bowl. Fold the cubed pound cake into the ice cream; no more than 4 folds are necessary, or else you risk breaking up the pound cake. Microwave the peanut butter for 20-30 seconds until slightly melted and pourable. Pour the peanut butter over the top of the ice cream in a swirl, then use a knife to cut the peanut butter deep into the ice cream to form ribbons. Put the bowl in the freezer, covered with plastic wrap, for 4-5 hours.
• For the syrup:
2 pints of fresh blackberries
1/4 cup of white sugar
1 tbs. of lemon juice
In a small non-stick saute pan, cook down all ingredients for about 10 minutes, starting at medium heat for the first 3-4 minutes. At this point start smashing the berries with a wooden spoon or heat-proof plastic utensil (not metal or else you’ll damage your pan), then reduce the heat to medium-low for the remaining time. Stir frequently throughout the cooking process.
Strain mixture through a fine strainer to remove seeds, and smash any berry bits to try to maximize your juice coming through the strainer. Cool before use. We put it in a squeeze bottle for easier handling.
• For the peanuts:
1/4 lb. of raw blanched peanuts
2 tbs. of honey
1 tsp. of kosher salt
1 tsp. of white sugar
Preheat oven to 325 degrees F. Lay parchment paper or a Silpat on a cookie sheet. Toss the raw peanuts with honey, coating them evenly. Spread the peanuts over the parchment paper or Silpat. Bake for 20 minutes, stirring once through the baking process to help them bake evenly. Their color should be a dark golden brown. After baking, sprinkle salt and sugar and stir the peanuts once more. Set aside in a bowl and allow to cool. Chop before serving.
• For the peanut butter marshmallow fluff:
1 jar of Kraft Jet-Puffed marshmallow cream, 7 oz.
1/2 cup of Skippy creamy peanut butter
In a small mixing bowl, combine marshmallow cream and peanut butter with a rubber spatula. Make sure it’s combined evenly – it will become a light tan color. Keep at room temperature until ready to serve.