17
May 07

Peanut Butter (Ice Cream) and Jelly

FT + Pumpkin Publog4 comments • 1,891 views

I had one of those Americans around for dinner last night. A very pleasant chap all told, as was his good lady wife. In an attempt to pander to the guests I decided upon a menu which would reflect all of the nationalities involved. So the menu was thus:
Roast Asparagus with Baked Camembert* (English and French representing the lovely female guests nationality)
Chorizo Stew with Drozi Potatoes (Spanish, which female guest also has roots, and Polish potatoes like me)
And for pudding
Peanut Butter Ice Cream and Jelly (US)
.

Peanut Butter and Jelly sandwiches are quintessentially US comfort food. Even if it is better with jam (everyone likes the hit of a lump of fruit), it has the magical savoury/sweet stickiness which prepares one in later life for great fruit / meat combos. My pudding version played on the name more than the tastes and textures, but it was surprising how much those tastes and textures were eventually emulated. A Rowntree’s Blackcurrant Jelly (which in itself shows how long I have had the packet), and a couple of balls of my finest home made Peanut Butter Ice Cream. And once the ice cream had melted a bit, and the Jelly was mashed, it was very reminiscent of the sandwiches. Score one for me and the power of words!

(Peanut Butter Ice Cream recipe here from Kitchen Chick, though next time I would use slightly less sugar.)

*Couldn’t get any Camambert so I crumbled over Feta instead. Luckily the Feta was from France to maintain the theme of the meal.

Comments

  1. 1
    Pete on 18 May 2007 #

    Half a tub of left over jelly and the remains of the ice cream – NOM NOM NOM last night. Today I am fFAT.

  2. 2
    Kitchen Chick on 17 Jul 2007 #

    Hi there. I’m glad you liked the recipe. What kind of peanut butter did you use? (I don’t what brands are common in the UK.)

  3. 3
    Pete Baran on 18 Jul 2007 #

    Waitrose Wholenut Crunchy (a posh supermarket own brand). I admittedly am not a peanut butter aficionado, but it was not overly sweet, which was good for the recipe I though. Not sure what else I would try it with, but I get the feeling that the very best spreading PB may not make the best Ice Cream.

  4. 4
    Kitchen Chick on 5 Aug 2007 #

    Hmm… I’m not an aficiondo either. I can’t stand PB&J sandwiches, but I like PB-flavored things like cookies or PB dipped in chocolate. Our peanut butter ice cream is sort of “salty” for an ice cream, so I’m wondering if Waitrose is sweeter than Jif. (BTW, Jif is really common spreadable brand in the US.) Have fun experimenting for the perfect sweet-salt balance!

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