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
Test Kitchen Notes
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
8 to 10
For the coulis
Juice of 1 lemon
For the ice cream
well-stirred natural peanut butter
In This Recipe
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.