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
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
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Ingredients
- For the coulis
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2 quarts
concord grapes
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Juice of 1 lemon
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2 tablespoons
raw sugar
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1/4 cup
water
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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
Directions
-
Remove stems and wash grapes. In a sauce pan, over medium heat combine all ingredients, partially cover and bring to a gentle simmer.
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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.
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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.)
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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.
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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.
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Scoop the soft ice cream into quenelles and serve with the coulis.
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