Directions

1. ln a small saucepan, add the sugar and egg yolks and beat until sugar is dissolved.
2. Add the milk, heavy cream, peanut butter, and grape jelly to the saucepan and stir to combine.

3. Place saucepan over medium heat and cook until temperature reaches cook until temperature reaches to 74°C to 80°C, stirring continuously with a rubber spatula.

4. Remove from the heat and through a fine-mesh strainer, strain the mixture into an empty Ninja CREAMi pint container.
5. Place the container into ice bath to cool.
6. After cooling, cover the container with storage lid and freeze for 24 hours.
7. After 24 hours, remove the lid from container and arrange into the Outer Bowl of Ninja CREAMi.
8. Install the Creamerizer Paddle onto the lid of Outer Bowl.
9. Then rotate the lid clockwise to lock.
10. Press Power button to turn on the unit.
11. Then press ICE CREAM button.
12. When the program is completed, with a spoon, create a 11/2-inch wide hole in the center that reaches the bottom of the pint container.
13. Add the peanuts into the hole and press Mix-In button.
14. When the program is completed, turn the Outer Bowl and release it from the machine.
15. Transfer the ice cream into serving bowls and serve immediately.