Peanut Butter and Strawberry Jam Ice Cream

It's getting really hot here in Texas again...and we have been making and eating lots of ice cream! For me, nothing tastes better than fruit flavored ice cream like my favorite mango, avocado and langkasuy...but for Ryan and the girls, cookies 'n cream and this Peanut Butter and Strawberry Jam Ice Cream are always on the top of their list.

I'm really not much of a peanut butter person...but everyone here loves it...and I love them, so I can't complain! Since the start of spring, I have no choice but to always give in to their request of making this Peanut Butter and Strawberry Jam Ice Cream. Well, I must admit that I'm beginning to like it too! The very smooth texture that the peanut butter brings to this ice cream is something to fall in love with...and I must say that the combination of peanut butter and strawberry jam (especially homemade one) is truly wonderful. I guess I will also give in to Ryan's request of making Peanut Butter and Cheese Ice Cream very soon!


 
Ingredients:

• 1 cup Peanut butter
• ¾ cup homemade strawberry jam
• ½ tsp pure vanilla extract
• ¼ cup sugar
• ¾ cup milk
• 1½ cup heavy whipping cream

Procedure:

1. In a bowl, combine strawberry jam and ½ cup heavy whipping cream. Mix until well blended.

2. In a blender, whip peanut butter, vanilla extract, sugar, milk and remaining heavy whipping cream until fluffy then fold into jam and cream mixture. 

3. Chill the mixture for at least one hour.
4. Pour in your ice cream maker and churn. Mix about 25-30 minutes or according to manufacturer's instructions. Transfer ice cream in a tightly sealed container and freeze until ready to serve. Store-bought ice cream containers will work well for this.

 * If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in refrigerator for at least 1 hour then place in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes - then beat with an electric mixer. Repeat "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be.