If your second grade self could see you now, she’d wonder, why did you abandon your trusty, fail-proof PB&J lunch? We got to wondering the same thing. But instead of cutting the crusts off our white bread, we took to the ice cream maker to figure out how to achieve that all-time favorite flavor combo. Using our go-to ice cream base mixture, we’ve created an almond butter, creamy and crunchy version of our childhood mainstay, the PB&J sandwich with chips. Trust us on the potato chip crunch – it may sound crazy but it’s what creates that salty sweet perfection.
- Crème Anglaise:
- 6 egg yolks (reserve egg whites for breakfast tomorrow)
- 1 ½ cups of heavy cream
- 1 ½ cups whole milk
- 1 tsp. vanilla extract
- ¾ cup sugar
- Flavor Add In's:
- ¾ cup organic, smooth almond butter
- ¼ raspberry jelly
- 2 Tbsp. chocolate ganache (this can be made from scratch or bought at your local grocer in the dessert section)
- ½ cup kettle potato chips, roughly chopped
Make the ice cream base:
- In a medium-sized saucepan, combine the milk, cream, and vanilla extract. Bring to a boil and then turn off heat. Set aside.
- In a large bowl, whisk together the egg yolks and sugar until they become a pale yellow color.
- Pour a small amount of the milk mixture into the bowl with the eggs, continuing to whisk as the mixtures combine. Then add a little bit more, continuing to whisk. Do this about 3 times and then pour the rest of the milk mixture into the bowl, whisking quickly to ensure the yolks are not cooked (this is called tempering – chef’s lingo!)
- Pour the egg and milk mixture back into the saucepan. Cook on low heat, stirring slowly with a wooden spoon the entire time, making sure to scrape the bottom of the pan. (This is done so the egg does not cook into solid pieces on the bottom of the pan.)
- After 7-8 minutes, as the mixture begins to thicken, take the spoon out and run your finger on the back of it. Does it leave a thick solid line through the mixture? If so, it means it’s cooked into a custard and you’re done! Voila, Crème Anglaise! (Be patient, sometimes it can take 10 minutes)
- Pour into a bowl, add the almond butter and, using an immersion blender or regular blender, mix together until it is an even consistency, and add in a pinch of salt.
- Cool down completely in the refrigerator, freezer, or over an ice bath.
Prepare the other ingredients (which you’ll add to the base after it’s been churned):
- Put ¼ cup of raspberry jelly (or any of your favorite fruit jelly) into a small bowl and mix with a teaspoon of warm water to loosen the consistency.
- In a separate bowl, put 2 tablespoons chocolate ganache and microwave according to the package instructions, just enough to loosen the consistency.
- Roughly chop the potato chips so they are in small, bite size pieces.
Finalize ice cream and combine:
- Once the ice cream base is completely cooled down, pour it into the ice cream machine and churn according to the machine’s instructions.
- Once ice cream is finished, add half of it to the freezing container, then carefully, without a lot of force, mix in half the jelly, chocolate, and chips. You don’t want to over mix or you won’t get those beautiful swirls of jelly and chocolate.
- Add the rest of the ice cream base into the container and then add the rest of the jelly and chocolate ingredients, lightly stiring again. Top with chips. Freeze immediately for 6 hours or overnight.
NOTE: You’ll need an ice cream maker for this recipe. Check out our favorite here.