I love Jelly Belly Jelly Beans.
I can’t remember a time when I’ve not loved them, having come across them in the USA during childhood trips. I didn’t know their history until now, though. The company that makes them was born back in 1869, when two German brothers emigrated to America and set up an ice cream and candy store in Belleville, Illinois. They weren’t responsible for the invention of jelly beans, thought to be inspired by Turkish delight, but they started making them in the late 1800s are certainly strongly associated with them today. In the 1970s, they introduced a range made with only natural flavourings, and the first eight Jelly Belly flavours were born.
These days, there are many more flavours than 8!
Recently, I was sent a box of their Original 50 – flavours which are made and sold all year round. In addition to these, they also make a sugar-free range, Bertie Bott’s Every Flavour Beans (based on flavours from the Harry Potter books), the Sours range and branded ones such as Snapples and Cadbury Schweppes flavours. There are also a number of “rookie” flavours that are being trialled, some of which may make it into the long term top 50 list, if they prove popular enough. I wish I could try honey bean, mojito and mint chocolate chip, from the current list of rookies!
The reason I love these beans is how vivid and accurate the flavours are. They all taste of what they should, rather than the cheap and synthetic flavourings used in many sweets.
Looking for a way of showcasing the range of flavours, I decided to make a Jelly Belly Jelly Bean Ice Cream.
The thick, creamy texture and slightly caramel flavour of a condensed milk and double cream no churn base seemed like it would be a good fit.
Jelly Belly Jelly Bean Ice Cream (No Churn, No machine)
300 ml double cream
125 ml condensed milk
100 assorted Jelly Belly jelly beans
Note: I used two each of every flavour in the box except for cinnamon and liquorice, which I don’t like.
- Whisk the cream until it is thick but still a little floppy.
- Add the condensed milk and whisk again until it holds its shape.
- Fold in the jelly beans.
- Spoon into a freezer container or a loaf tin lined with clingfilm and freeze overnight.
- Turn the ice cream out of the container or tin (peel off the clingfilm) and slice to serve.
Once frozen, the shells of the jelly beans harden, so it’s like biting down on hard toffee, with a wonderfully chewy interior. We really liked the contrast between the soft creamy ice cream and the harder beans.
(Because the beans become harder, this recipe may not be suitable for very young children or those who can’t chew hard toffee-like textures).
This is my entry into the February & March Bloggers Scream For Ice Cream event, for which the theme is a look back across all the themes for the preceding year.
If you enjoy making ice cream or if you’ve not made it before and fancy having a go, do see if there’s a theme to suit.
You can opt for a custard base, recreate a childhood favourite, make a sorbet, granita, slushy or spoom, do something delicious with chocolate, make ice lollies, use fruit, incorporate spices, be a bit different and try a savoury ice cream, raid the booze cupboard, be inspired by Japan or add in some dried fruit and nuts. Or, like I’ve done, make a condensed milk recipe.
All bloggers are very welcome, experienced cooks and newbies alike.
Kavey Eats received a review sample of Jelly Belly Jelly Beans.