PB&J Sandwich Ice Cream




























Hello, Fam!
    Now that my birthday has come and gone, I'm twenty-five. I don't know why but rather than making me feel extremely old, this quarter-century birthday has me feeling like I can do anything and live forever. It's an odd-number year but it feels rounder than most even-numbered years and I think that's because it's a big quarter: quarter of the way to 100 and still going strong, right? Along with this not-feeling-old, I've been having fun hanging out with nostalgia. For instance, did you know that two of my siblings and I recorded a children's CD for learning about the fifty states? We each got $586 dollars and to-date it's still my favorite money I've ever earned. It felt like a million dollars to a little nine-year old who had only ever held a twenty, like, once. Anyway, it's true and we found the CD online recently and got kicked straight in the memories. So when my friend, Katrina, went and sent me an ice cream maker for my birthday, the first flavor that popped into my head to try was PB&J Sandwich ice cream. Maybe it's because I've been thinking about childhood foods. Maybe it's from that scene in the beautiful, haunting new film by Christopher Nolan, Dunkirk, where they're all on the destroyer eating open-faced PB&J's. Regardless, PB&J ice cream happened and I'm so happy with the result.
See, the only bit of "clean eating" that I get weary of is having to avoid ice cream because it's usually packed full of refined sugars. Not so with the homemade kind! For the custard base of this ice cream I sweetened the cream with coconut palm sugar. This does two things: it makes for a much less harmful sugar intake, and it deepens the flavor of the ice cream base so that when you pair it with vanilla extract and pinch of salt you get a sort of birthday-cake flavor with a slight caramel attitude. It's to die for. At the end of churning the ice cream you layer the churned custard with drizzles of all-natural peanut butter (the strictly peanuts + salt kind) ad honey-sweetened blueberry compote. A brief nap in the deep freezer (2 hours-ish) and you've got the best kind of party treat: simple, flavorful, nostalgia-based ice cream that has no bad-for-you ingredients like corn syrup, preservatives, or refined cane sugars. I hope you enjoy making this ice cream and sharing it with your family and friends! Though you can make this ice cream in any of the non-churn ways, I have never achieved quite the same level of silky creaminess without an ice cream churn. You can get small models like mine (Hamilton Beach 68330N 4-Quart Automatic Ice-Cream Maker,Cream) for $25 or $30. I swear it's an investment worth making to be able to make good-for-you, delicious ice cream flavors based off random scenes in a Nolan war-movie. Because France.

























PB&J Sandwich Ice-Cream
(makes about 2 quarts frozen)

Custard Base:
2 cups whole milk
1 cup coconut sugar
4 eggs yolks
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups half-and-half
2 cups heavy whipping cream
blueberry compote (recipe to follow)
1/2 cup all-natural peanut butter

blueberry compote:
1 cup frozen blueberries
1 Tablespoon honey
1 teaspoon tapioca flour or cornstarch

1.) The night before (or several hours before churning), heat whole milk and coconut sugar in a saucepan over medium heat. Whisk together egg yolks in a measuring cup and carefully ladle some of the hot milk into the yolks to "temper" them.
2.) When the yolks are warmed by the hot milk, slowly pour the eggs into the rest of the hot milk and heat over low heat until the mixture thickens enough to coat the back of the spoon. Pour into bowl, cover with plastic wrap, and refrigerate overnight or for several hours.
3.) Make the blueberry compote by simmering blueberries and honey in a small saucepan over medium heat until blueberries burst and the mixture is slightly reduced. Add tapioca flour and allow to cool.
4.) When the custard is chilled, churn according to your ice cream maker's instructions. When churned, create "swirls" in your ice cream by layering the ice cream base and drizzling the compote and peanut butter into it, then repeating. Set ice cream into deep freezer for two hours or until set. 

6 comments

  1. I want to lick my computer screen - that ice cream looks so good! Plus, I like that you used blueberries, yum!! :)

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    1. Thank you, Mia! I know, I wanted the jam to be a little unconventional!

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  2. This looks amazing I just may have to try it!

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    1. Thank you so much, Kelleyn! I hope you do. :)

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