PB & J frozen custard

Peanut butter and raspberry jam.

You need

• 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

Steps

1. Whisk the yolks, peanut butter, jam and sugar in a small saucepan.
2. Add the cream, milk, vanilla and strawberry extract.
3. Cook on medium, stirring the whole time, until it reaches 165 to 175 degrees F.
4. Strain into an empty pint (base closed). Cool in an ice bath.
5. Lid on. Freeze flat for 24 hours.
6. Press Soft Serve, then Frozen Custard.
7. Snap on the swirl lid, then pull the handle to swirl into a cone or chilled bowl.

Dairy-free: Use unsweetened coconut cream and unsweetened oat milk.

Tip: Keep the heat between 165 and 175 degrees F. Eggs need 165 to be safe, and too hot makes them scramble.

🌿 Make it healthier: Use 2 yolks instead of 3 and replace half the cream with milk.

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