Peanut Butter and Jelly Ice Cream

Fill a large bowl with ice water. Set aside. In a small bowl, combine 2 tablespoons of the milk with the cornstarch, whisk, and set aside.  Whisk the peanut butter and salt in a medium bowl and set aside.

In a small bowl, combine 2 tablespoons of the milk with the cornstarch, whisk, and set aside. 

In a medium bowl, add 1/2 cup peanut butter and set aside.

Combine the remaining milk, heavy cream and sugar in a medium saucepan and place over medium heat.  Bring the milk mixture to a low boil.  Cook until the sugar dissolves, 3 minutes.

Remove from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. 

Pour into the bowl with the peanut butter and whisk until smooth. It will looks like tiny peanut butter pieces throughout.  

Set the bowl in the ice water bath to cool for 20 minutes. Whisk together. Then, cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour the ice cream based into an ice cream maker and churn according to the manufacture's instructions.  

Spoon a small layer of jam into a freezer-safe container. Then, lightly spoon a layer of ice cream on top. Drop 1/2 tsp globs of peanut butter on top and use the tip of a knife to carefully swirl it around. Continue to alternate layers of jam, ice cream, and peanut butter until the container is full. Freeze until firm, at least 4 hours.

Optional: Add chopped nuts to the layers for an added crunch or use them on top.