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PB & J Frozen Custard
TIP: It is important to stay within the 165°F–175°F range. The eggs should reach at least 165°F for them to be food safe, but they will scramble if overcooked. Additionally, cooking to this temperature range integrates the sugar and thickens the mixture, resulting in a smoother texture.
NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more until smooth prior to dispensing.
MAKE IT DAIRY-FREE Swap in unsweetened coconut cream for the heavy cream, and unsweetened oat milk for the whole milk.
Prepared with
Freeze Time
24h 0m
Program Time
0h 3m
Additional Cook Time
0h 10m
Total Time
24h 18m
Advanced
4
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Ingredients
- 3 large egg yolks
- 1 tbsp smooth peanut butter or peanut butter powder
- 1/4 cup raspberry jam
- 2 tbsp granulated sugar
- 1 cup heavy cream
- 2/3 cup whole milk
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- Fine-Mesh Strainer
- Instant-Read Thermometer
- Rubber Spatula
- Small Saucepan
- Whisk
Instructions
Step 1
Place egg yolks, peanut butter or peanut butter powder, raspberry jam, and sugar into a small saucepan. Whisk until fully combined.
Step 2
Add heavy cream, milk, vanilla extract, and strawberry extract to saucepan. Stir to combine.
Step 3
Place saucepan on stovetop over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 4
Make sure pint base is closed. Remove mixture from heat and pour through a fine-mesh strainer into an empty Swirl Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 5
Remove pint from freezer and remove lid from pint. Refer to page 6 for bowl assembly and unit interaction information.
Step 6
Select SOFT SERVE, then select FROZEN CUSTARD.
Step 7
When processing is complete, refer to page 8 for extrusion assembly and interaction information. Dispense into a chilled bowl or cone and serve immediately.