Ice Cream Grilled Cheese PB&J
Ice Cream Grilled Cheese PB&J
If you can’t decide between grilled cheese, peanut butter and jelly, and dessert — why not have all three?This recipe is courtesy of Tillamook and Heidi Gibson & Nate Pollak of The American Grilled Cheese Kitchen in San Francisco.
Servings
8
Ingredients
- 1 cup sugar
- 1/4 teaspoon salt
- 7 large egg yolks
- 1 1/2 cup half and half
- 6 ounce shredded sharp cheddar cheese, preferably tillamook
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 4 teaspoon salted butter, preferably tillamook
- 16 slices pain de mie sandwich bread (or use brioche, challah, or other rich white breads)
- 8 tablespoon high quality cherry jam (you can use strawberry or any other flavor you prefer)
- 8 tablespoon creamy peanut butter
- 8 1/2-inch slices of cheddar ice cream (see recipe)
Directions
- In a medium mixing bowl, beat the sugar and salt into the egg yolks with a hand mixer until thickened and pale yellow. Set aside.
- In a heavy medium pan over medium heat, bring the half and half to a simmer. Slowly beat the hot half and half into the egg mixture.
- Pour the entire contents back into the pan and place over very low heat (or over a double boiler). Stir constantly until custard thickens slightly; do not let the mixture boil.
- Remove from heat, transfer back into bowl and then stir cheese into the custard until it melts. When cheese is melted, stir in cream and vanilla.
- Cover and chill until cold.
- Freeze in your ice cream maker according to manufacturer’s instructions, then transfer ice cream into a greased 9-by-5 bread loaf pan, cover tightly, and place in freezer overnight (or at least 2 hours).
- Butter one side of each piece of bread, then place buttered sides down.
- Spread jam on inside of one piece of bread, and peanut butter on the other.
- When ready to cook, remove ice cream from freezer, turn out from loaf pan onto a cutting board, and slice 1/2-inch thick slices of ice cream. You can reserve these in the freezer until the last possible minute.
- Add a slice of ice cream to each sandwich, close the sandwich. Over medium-high heat in a pre-heated pan, grill the sandwich just until toasted.
- Get the sandwiches off the grill as quickly as possible before the ice cream melts.
- Slice in half and serve immediately.