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PB&J Pops

Because everything is better as a popsicle:

image from Martha Stewart

You make peanut butter ice cream and let is set in the freezer in a pan lined with parchment paper. When it sets you cut it into squares (you can buy ice cream, let it soften and spread it into a pan and then stick it in the freezer to harden too).

Then you sandwich it in between some graham crackers with jelly on them. If you have a PB&J lover in your house you will have to give it a shot!

I am going to have to try this recipe for Peanut Butter Ice Cream:

What you need:

6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups milk
2 cups smooth peanut butter
2 cups very cold heavy cream
1 teaspoon pure vanilla extract

What you do:

Line one 8-by-12-inch glass or metal baking pan and one 8-by-8-inch glass or metal baking pan with parchment paper.

combine egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

Bring milk (I would actually use half and half, just don't tell Martha) just to a simmer. With mixer running on low, use a measuring cup or ladle to slowly pour about 1/2 cup of the hot milk into the egg-yolk mixture, beating constantly until blended. Continue, adding about 1/2 cup milk at a time, until all has been added. (This is called tempering and is done so that you don't curdle the eggs. It is actually really important to do and not just something that Martha does to look fancy!!)

Return mixture to saucepan; cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 3 to 5 minutes. The custard should retain a line drawn across back of spoon with your finger.

Whisk in 1 cup peanut butter.

Remove pan from heat, and stir in cold heavy cream. Pour custard through a mesh strainer (this is a precaution in case there are some curdled eggs) into a medium bowl set in the ice bath; stir occasionally until cool. (I let it sit out for 30 minutes...but that is just me!)

Stir vanilla into cooled custard. Cover bowl and refrigerate at least 30 minutes or overnight. (I like overnight, but if not wait at least 4-8 hours!)

Pour the custard into a chilled ice-cream maker; freeze according to manufacturer's instructions. (The ice-cream mixture will be set but not hard.)

Swirl in remaining cup of peanut butter; transfer two-thirds of the soft ice cream, or 1 quart, to larger baking pan, smoothing the surface with an offset spatula. Transfer remaining third (1/2 quart) to smaller pan, smoothing its surface. Cover each pan with plastic wrap; freeze overnight. Ice cream may be made to this point up to one week ahead.

(I promise this is a lot easier than Martha makes it sound!!)
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