Peanut Butter and Jelly Ice Cream


  1. Mix berries, jam and liqueur in a bowl until thoroughly incorporated. Let this mixture marry in the cooler covered for at least 1 hour.
  2. Mix sugar and egg yolks in a bowl until smooth. Add milk and cream to the mixture and stir in a sauce pan over medium-high heat until the mixture is thick enough to coat a spoon. This should take 15 to 20 minutes. Do not let the mixture over cook.
  3. Strain the thickened mixture and place in a large mixing bowl. Whisk in the vanilla and strawberry mixture and chill in the cooler for a minimum of 2 hours. Pour the custard mixture into an ice cream machine and mix.
  4. Whisk together the peanut butter and the hot water. You want to thin the peanut butter slightly so that you can pour it into the ice cream machine. Slowly drizzle in the peanut butter sauce mixture. Pulse the machine while adding the peanut butter sauce to get it mixed.
  5. Freeze ice cream a minimum of 6 hours but preferable overnight.


  • 6 egg, yolk(s)
  • 1/2 cup jam, strawberry
  • 2 Tbsp. liqueur, strawberry
  • 2 cups Nature's Best Dairy® Cream, Heavy
  • 2 cups Nature's Best Dairy® Milk, Whole
  • 3 cups strawberries, fresh, chopped
  • 1 tsp. vanilla extract, pure
  • 2 Tbsp. water, extremely hot
  • 1/2 cup West Creek® Peanut Butter, Creamy