It’s hard to believe, but today is my blog’s 2nd birthday. Truth be told, I almost forgot about this milestone. Things have been turned upside down a little bit (in a very good way, so don’t worry!) over the past couple of months around here, so this snuck up on me. I’ll fill you in next week. In the mean time, enjoy some ice cream with me and help celebrate this little blog’s 2nd birthday!
This recipe comes from the book Jeni’s Splendid Ice Creams at Home, which was a gift from my aunt. It makes about 1 quart of ice cream. I snuck a few spoonfuls before putting it in the freezer and wow… amazing.
- 2 cups whole milk
- 1 tbs plus 1 tsp cornstarch
- 1 1/2 oz (3 tbs) cream cheese, softened
- 1/2 cup unsalted natural peanut butter
- 1/2 tsp kosher or sea salt
- 1 1/4 cups heavy cream
- 2/3 cups sugar
- 2 tbs light corn syrup
- 2 tbs honey
- 4 oz dark chocolate, chopped
Mix approximately 2 tbs of the milk with the cornstarch in a small bowl. Mix to make a smooth slurry. Set aside.
In another medium bowl, whisk the cream cheese, peanut butter, and salt until smooth.
In a 4-quart sauce pan, combine the rest of the milk, cream, sugar, corn syrup, and honey. Bring to a rolling boil over medium-high heat. Boil for 4 minutes.
Remove the milk mixture from the heat and gradually whisk in the cornstarch slurry.
Put the pot back on the heat and bring it back to a boil over medium-high heat. Cook for about 1 minute, stirring with a heatproof spatula. The mixture will thicken slightly over the course of about 1 minute. Remove it from the heat.
Gradually whisk this hot milk mixture into the cream cheese/peanut butter mixture until it’s smooth. Let it cool a bit on the counter. Once it has cooled a bit, you can lay plastic wrap over the top (touching the surface of the mixture) to prevent skin from forming and place it in the fridge overnight.
Whenever you’re ready to make your ice cream, freeze the peanut buttery ice cream base in your ice cream maker according to manufacturer’s directions.
While the ice cream is freezing, melt the dark chocolate in a double boiler. Remove it from the heat and allow it to cool until it is tepid, but still fluid.
Wen the ice cream is thick and creamy (almost finished), drizzle the melted chocolate slowly into the ice cream maker. Allow the chocolate to solidify and break up in the ice cream (about 2 minutes).
Now, pack the ice cream up in whatever container you’d like. Freeze for about 4 hours, or until firm. Eat!