Peanut Butter Ice Cream with Concord Grape Coulis
lisina
Photo by Linda Xiao
- Serves
- 8 to 10
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.
Ingredients
For the coulis
- 2 quart concord grapes
- Juice of 1 lemon
- 2 tablespoon 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
Featured Video
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.
Directions
Instructions
- Step 1
Remove stems and wash grapes. In a sauce pan, over medium heat combine all ingredients, partially cover and bring to a gentle simmer.
- Step 2
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.
- Step 3
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.)
- Step 4
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.
- Step 5
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.
- Step 6
Scoop the soft ice cream into quenelles and serve with the coulis.