Peanut Butter Banana And Jelly Ice Cream Food

PEANUT BUTTER AND JELLY ICE CREAM

Steps:

• In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.

PEANUT BUTTER BANANA ICE CREAM

Steps:

• Arrange banana slices on a baking sheet and freeze, 8 hours to overnight.
• Process frozen bananas in a food processor until evenly chopped; add peanut butter and process until thick and creamy.

PEANUT BUTTER ICE CREAM (NO COOK)

Steps:

• Beat peanut butter and sugar until smooth.
• Slowly beat in 1 cup half and half until thoroughly combined.
• Whisk in 2 cups half and half, vanilla and salt.
• Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
• Add mix in's in the last 5 minutes.

HEALTHY BANANA & PEANUT BUTTER ICE CREAM

Steps:

• Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. Taste and add more cinnamon, if you like.
• Transfer to a freezer-proof container and freeze for 1 hr.
• Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled over.

PEANUT BUTTER, BANANA, AND JELLY "ICE CREAM"

Steps:

• Cut bananas into 1/2" slices. Arrange in a single layer on a large plate or rimmed baking sheet. Freeze until firm, about 1 1/2 hours.
• Purée banana slices in a food processor, scraping down bowl as needed, until mixture becomes creamy, about 3 minutes. Add peanut butter and 3 Tbsp. water; purée until smooth, about 2 minutes more. Drizzle jelly over banana mixture, then pulse a few more times to just incorporate jelly and create a speckled appearance.
• Divide ice cream among serving bowls and serve immediately.
• Do Ahead
• Banana slices can be frozen up to a day in advance.

PEANUT BUTTER AND JELLY ICE CREAM

Steps:

• Bring milk to a gentle simmer in a saucepan over medium-low heat. Remove from heat.
• Beat peanut butter and sugar together in a bowl until creamy. Stir in hot milk slowly until evenly incorporated. Cool in the refrigerator for 1 hour.
• Mix heavy cream and vanilla extract into the peanut butter mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Stir in maraschino cherries. Transfer to an airtight container and freeze until firm, about 4 hours.

PEANUT BUTTER BANANA ICE CREAM

Steps:

• Place the bananas and peanut butter in your high-powered blender or food processor. (See notes) Blend on high, scraping down the edges, until the ice cream is very creamy, about 2-3 minutes.
• Best served right away.