This was a first test of an idea I had and will likely make a couple changes (probably swapping in some whole-wheat flour for more robust bread flavor) but this came out nice! The porridge base makes it taste like a PB&J sandwich with bread. Yields about one quart.
Sorbet Base:
500g water
63g toasted flour
100g white sugar
40g lite corn syrup
2.5g salt
1g xanthan gum
Peanut Butter Swirl:
100g smooth peanut butter
50g refined coconut oil
25g white sugar
Combine the sorbet base ingredients in a medium saucepan before heating to a simmer. Allow to simmer while everything dissolves and the toasted flour forms a slightly thick porridge (should coat the back of a spoon). Allow to cool in the fridge for at least six hours.
Combine the peanut butter, coconut oil, and sugar in a small saucepan and melt until combined. Cool to room temperature.
Churn sorbet base as usual and then fold in peanut butter swirl and approx. 8 ounces of grape jelly. Freeze and enjoy!
by aLamprey
1 Comment
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