Day 1 - Prepare Ice Cream Base + Raisin Jam

Celery Ice Cream Base

1. Put the whole milk (from the ice cream base) and chopped celery in a blender until combined. Strain celery from milk.

2. Prepare the Salt & Straw ice cream base per the recipe below using the celery flavored milk and chill overnight.

Raisin Jam

1. Simmer Raisins: In a small saucepan, combine raisins, water, and sugar. Bring to a simmer over medium heat, stirring occasionally, until the raisins are plump and half of the water is absorbed (about 10 minutes).

2. Blend: Transfer the raisin mixture to a blender or food processor. Add lemon juice and vanilla extract, and blend until smooth. If the mixture is too thick, you can add a bit more water to achieve a jam-like consistency.

3. Cool: Allow the raisin jam to cool to room temperature before using it in the ice cream or over night in the fridge with the ice cream base.

Day 2 - Make Peanut Butter Swirl and Ice Cream

Peanut Butter Swirl

1. Combine Ingredients: In a small bowl, mix the peanut butter, light corn syrup, and vegetable oil (if using) until smooth. The corn syrup helps to keep the peanut butter slightly soft, even when frozen.

2. Adjust Consistency: If the mixture is too thick, you can add a bit more corn syrup or a few drops of warm water until it reaches a smooth, pourable consistency.

Churn and Freeze Ice Cream

1. Churn the Base: Add the celery ice cream base to your ice cream machine and churn.

2. Layering: For more pronounced swirls, layer the ice cream base and the swirl mixtures in your storage container. Spoon a layer of ice cream base, add dollops of peanut butter and raisin jam, and repeat until all the mixture is used.

3. Freeze: Transfer the swirled ice cream to a container and freeze for at least 2 hours before serving.