Peanut Butter And Jelly Swirled Ice Cream With Vanilla Cookies Recipes

Steps:

• In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.

Steps:

• Crust:
• Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
• Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
• Filling and assembly:
• Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
• Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
• Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
• To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
• Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.

Steps:

• Top two scoops of vanilla ice cream with melted peanut butter.

Steps:

• Line one 8-by-12-inch glass or metal baking pan and one 8-by-8-inch glass or metal baking pan with parchment paper.
• Fill a large bowl with ice and water; set aside. Combine egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. (Alternatively, whisk egg yolks and sugar together in a medium bowl.)
• In a medium saucepan, bring milk just to a simmer. With mixer running on low, use a measuring cup or ladle to slowly pour about 1/2 cup of the hot milk into the egg-yolk mixture, beating constantly until blended. Continue, adding about 1/2 cup milk at a time, until all has been added.
• Return mixture to saucepan; cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 3 to 5 minutes. The custard should retain a line drawn across back of spoon with your finger. Whisk in 1 cup peanut butter.
• Remove pan from heat, and stir in cold heavy cream. Pour custard through a mesh strainer into a medium bowl set in the ice bath; stir occasionally until cool. Stir vanilla into cooled custard. Cover bowl and refrigerate at least 30 minutes or overnight.
• Pour the custard into a chilled ice-cream maker; freeze according to manufacturer's instructions. (The ice-cream mixture will be set but not hard.)
• Swirl in remaining cup of peanut butter; transfer two-thirds of the soft ice cream, or 1 quart, to larger baking pan, smoothing the surface with an offset spatula. Transfer remaining third (1/2 quart) to smaller pan, smoothing its surface. Cover each pan with plastic wrap; freeze overnight. Ice cream may be made to this point up to 1 week ahead.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
• Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
• Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
• Cool and EAT!

Steps:

• Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
• In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
• Preheat the oven to 350 degrees F.
• Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
• Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
• Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the peanut butter and jelly on top.
• Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the grape jelly whipped cream frosting: Add the heavy cream, confectioners' sugar, grape jelly and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting. Decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.