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This homemade vanilla ice cream, made with real milk and swirled with crunchy peanut butter and homemade strawberry preserves will tickle your palate and possibly transport you back to the jungle gym on the playground.
Add the milk, half and half and vanilla bean paste into a large saucepan. On medium heat, bring the milk mixture to a boil. Remove from heat.
In a medium bowl, whisk together the sugars and egg yolks until well mixed and slightly fluffy. To temper the eggs, slowly drizzle about 1/2 a cup of the hot milk mixture into the egg yolk mixture, whisking continuously.
Then pour the tempered egg mixture back into the saucepan. Heat the mixture over medium heat, whisking continuously until the mixture thickens. This should take 6-10 minutes. Next, either pour the mixture into a bowl through a sieve to eliminate any clumps that may have formed from the tempered egg mixture, or you can use an immersion blender, by placing it directly in the saucepan and blending for a few long pulses (this is much easier).
Tightly cover the mixture with a sheet of plastic wrap and allow the mixture to come to room temperature on the counter before transferring it to the refrigerator. Chill thoroughly in the refrigerator (4-6 hours or overnight). Then, freeze it in your ice cream maker according to the manufacturer’s instructions.
In a quart-sized airtight container, add 1/3 of the ice cream, 1/3 of the peanut butter and 1/3 of the preserves. To swirl the peanut butter and preserves into the ice cream, drag a knife back and forth a few times, until desired effect. Repeat two other times with the remaining ice cream, peanut butter and preserves, adjusting the amount of peanut putter and/or preserves, to your liking. Freeze until firm and enjoy!
Recipe makes 1 quart of ice cream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!