PEANUT BUTTER & JELLY ICE CREAM

• Instructions
• In a small saucepan, mix the egg yolks and sugar. Whisk until the sugar is completely dissolved and the mixture is well combined.
• Add the cream, milk, peanut butter, and jam to the saucepan with the egg yolks and sugar. Stir well until everything is fully combined.
• Place the saucepan over medium heat and stir continuously with a whisk or spatula to prevent lumps from forming. Cook until the mixture reaches 74–79°C.
• Once the temperature is reached, remove from the heat and strain the mixture into the empty container. Then place the container in an ice bath to cool it quickly and, once cold, cover it and place it in the freezer for about 24 hours, until completely solid.

After 24h

• Remove the container from the freezer, take off the lid, and place it in the machine.
• Select the ICE CREAM mode.
• Using a spoon, make a hole in the ice cream about 1.5 cm wide down to the bottom. Add the chopped roasted peanuts into the hole and use the MIX-IN program to process again.
• Once the process is complete, remove the ice cream from the container and serve immediately. It should have a smooth and creamy texture, ready to enjoy.