We found ourselves home on a Friday night. As has been the case for most nights since the COVID-19 outbreak occurred in Singapore last month. We decided to put ourselves on social quarantine in addition to other precautionary measures, given my compromised lung condition.
So, we found ourselves home. For our amusement, we decided to try our hands at making ice cream. Since we do not have an ice cream maker, we opted for a custard based recipe and hoped for the best.
It was a hard fight: Darkest Chocolate (Loving Husband), Cookies & Cream (Younger Daughter) and Peanut Butter & Jelly (me), with Older Daughter abstaining.
Peanut Butter & Jelly Ice Cream
Adapted from the NYT Custard Ice Cream recipe
- 3 cups whipping cream (it was meant to be 2 cups cream, 1 cup milk, but we had cream we wanted to use up)
- ⅔ cup sugar
- pinch of finely crushed Himalaya pink sea salt
- 6 large egg yolks
- 1 cup natural chunky peanut butter (because we like chunky best!)
- In a small pot, simmer cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
- Strain through a fine-mesh sieve into a bowl.
- Whisk the peanut butter into the warm, strained mixture.
- Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer’s instructions. (we omitted this step as we do not have an ice cream machine). Serve directly from the machine for soft serve, or store in freezer until needed.
- Serve with raspberry, strawberry or any berry coulis.
Yield: About 1 1/2 pints
Verdict: a little over frozen. It takes forever to get it soft enough to scoop. Maybe we should have used some milk. Maybe we should have manually churned it more.