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.
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.