Author Notes: If there is a more heavenly combination than peanut butter and jelly, I have yet to meet it. In this recipe, inspired by a dessert at Blue Hill in Manhattan, the peanut butter is a super-creamy ice cream, and the jelly is a tart coulis that squeezes every last drop of sweetness from autumn concord grapes. It's just...yum. - lisina
Food52 Review: Here you have one of the all-time best flavor combinations – PB&J – delivered in a world class vehicle: ice cream with good stuff poured over. Super easy no-cook ice cream comes together in a snap – I used crunchy peanut butter for a bit of texture. It freezes up rich and creamy, and we liked it even better the next day when it got nice, firm, and set. The coulis is intensely grape-y – how could it NOT be perfect with its peanut butter companion? A great twist on a beloved classic, and easy enough to put on your frequent flyer dessert list. Full disclosure: we also enjoyed the ice cream with chocolate sauce. - La452
Serves 8 to 10
For the coulis
- 2 quarts concord grapes
- Juice of 1 lemon
- 2 tablespoons raw sugar
- 1/4 cup water
- 1 pinch sea salt
For the ice cream
- 1 cup well-stirred natural peanut butter
- 1/2 cup raw sugar
- 1 tablespoon honey
- 1 cup whole milk
- 1 pint heavy cream
- 1/2 vanilla bean
- Remove stems and wash grapes. In a sauce pan, over medium heat combine all ingredients, partially cover and bring to a gentle simmer.
- Simmer until grapes have liquified, uncover and reduce heat to low. Continue to simmer until the mixture has thickened enough to coat the back of a spoon.
- Strain the sauce through a chinois or fine mesh strainer and chill. (Make sure to discard the grape seeds in the garbage as they may clog your disposal.)
- Put the first four ingredients of the ice cream mixture into a large bowl, and whisk until smooth. Scrape the seeds from the vanilla bean, add them and the heavy cream to the peanut butter mixture, and whisk until uniform.
- Let the batter chill for at least an hour, then pour into your ice cream maker and mix for 30 minutes or until the ice cream comes together.
- Scoop the soft ice cream into quenelles and serve with the coulis.