Peanut Butter and Jelly
Ice Cream Truffles

Prep time: 60 minutes
Cook time: 10 minutes
Total time: 70 minutes
Yields: 50 - 1 tbsp. size truffles

A childhood favorite has been elevated for the adult palate.

Ingredients:

• 1 1/2 quarts Sundae Shoppe Vanilla Ice Cream
• 1/2 cup Berryhill Raspberry Jam
• 1/2 cup Berryhill Creamy Peanut Butter
• One 12-oz. bag Baker's Corner Semisweet Chocolate Chips
• 1 1/2 sticks Countryside Creamery Unsalted Butter, cut into cubes
• 3 tbsp. Baker's Corner Lite Corn Syrup
• 5 pints raspberries

Directions:

1. Let vanilla ice cream sit at room temperature about 10 minutes or until softened slightly. Working quickly, spoon into a large bowl and dollop the jam and peanut butter around the bowl. Mix gently with a spatula just to evenly distribute. Do not over mix. Freeze mixture until set, at least 1 hour.
2. Combine chocolate chips, butter cubes and corn syrup in a saucepan and cook over low-medium heat just to melt all ingredients together, mixing continuously. Mixture should be very smooth. Let cool slightly.
3. To assemble, line cookie sheets with plastic wrap or parchment paper. Use small ice cream scoop or tablespoon to scoop balls of the ice cream mixture. Use hands to smooth into a clean shape.
4. Dip immediately into chocolate mixture, using two forks to cover the ball quickly and evenly. Use forks to lift the truffles onto the parchment paper and return to freezer immediately. Before chocolate has had a chance to set, top each truffle with a raspberry before returning to the freezer.
5. Truffles are small and should be served directly from the freezer.
    
   Recipe courtesy of Chef Kates,
   ALDI Test Kitchen