Grilled Cheddar Ice Cream PB&J Sandwich
by Diane Halferty, a Grilled Cheese Academy Recipe Contest Finalist
A finalist in our Grilled Cheese Academy Recipe Contest, this delicious sandwich combines rich, creamy Wisconsin Cheddar ice cream with your favorite peanut butter and jelly, grilled to perfection. Perfect for a hot Indian summer night. For more delicious grilled cheese creations, download our free recipe book from GrilledCheeseAcademy.com.
Cheddar Ice Cream
7 egg yolks
1 cup sugar
1/4 tsp salt
1 1/2 cups half and half
1 1/2 cups Wisconsin Sharp Cheddar Cheese, shredded
1 cup heavy cream
1 tbsp pure vanilla extract
1/2 stick (2 ounces butter), softened
16 slices brioche, challah or sandwich bread
8 tablespoons of your favorite jam
8 tablespoons creamy peanut butter
1 recipe Cheddar Ice Cream Recipe
Place egg yolks in medium size bowl, beat in sugar and salt with electric mixer until thickened and pale yellow. Set aside. Bring half and half to simmer in heavy medium saucepan over low heat (or over double boiler). Stir constantly, until thickened slightly. Do not boil. Remove from heat, pour in bowl and add cheese, stirring until melted. Stir in heavy cream and vanilla. Cover and chill until cold. Freeze in ice cream maker according to manufacturer instructions. Pour into buttered 9×5-inch loaf pan. Cover tightly, place in freezer at least two hours, preferably overnight.
Assemble each sandwich: butter one side of each bread slice. Place buttered-side down and spread jam on inside of one slice and peanut butter on the other. When ready to grill, remove ice cream from freezer, turn out from loaf pan and slice 1-inch thick. Place one slice (reserving others in freezer until ready to use) on bottom sandwich half. Heat skillet. Close sandwich; grill over medium-high heat in skillet until lightly toasted. Remove sandwich before ice cream melts. Cut in half and serve immediately.