SPRING HILL RANCH'S PEANUT BUTTER& JELLY ICE CREAM

Spring Hill Ranch's Peanut Butter& Jelly Ice Cream image

We do love our ice creams here at the ranch and often take them to pot-lucks, too. Most of them are frozen custards, filled with egg yolks, calories, cholesterol and all those good things, so we don't expect to have them very often. But when we do, we make the most of it! The base has a mild peanut butter flavor, yet is creamy and rich. Add a little extra peanut butter for a stronger flavor and don't hesitate to add the chopped peanuts. Use your favorite fruit jelly. (The picture is not mine, and I'll replace it when I take some)

Provided by Wiley P @WileyP

Number Of Ingredients 10

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Ingredients

1 2/3 cup(s) whole milk (or 5 rounded tablespoons powdered whole milk [such as nestlés nido®] and 1 2/3 cups good water)
3/4 cup(s) granulated white sugar
1/2 cup(s) skim milk powder (no water added)
1 2/3 cup(s) heavy cream
3 - yolks from large eggs
1/2 cup(s) creamy peanut butter
2 teaspoon(s) vanilla extract
1 cup(s) concord grape jelly (other jellies can be used, but do not use jams or preserves)
OPTIONAL:
3/4 cup(s) chopped peanuts

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.