1-Gather all ingredients and prepare your ice cream maker as per manufacturer instructions. Chill the mixing bowl if required to ensure the best texture.

2-In a mixing bowl, combine the peanut butter, sugar, cornstarch, light corn syrup, and kosher salt. Beat until smooth and creamy, which helps incorporate everything evenly.

3-Gradually add the whole milk and heavy cream, mixing continuously to form a smooth base. Stir in the vanilla extract for that aromatic depth.

4-Pour the mixture into the ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency. This step is crucial for the creamy result.

5-While the ice cream is churning, prepare the strawberry jam by cooking the strawberries, granulated sugar, and fresh lemon juice in a saucepan over medium heat until it thickens, about 10-15 minutes.

6-Spoon the churned ice cream into a freezer-safe container, then add the strawberry jam in alternating layers. Gently swirl with a knife to create that marbled effect without fully mixing.

7-Freeze for at least 4 hours or overnight to firm up. For dietary adaptations, use plant-based milk and cream in the base or select sugar alternatives as needed.