Thursday, March 14, 2013

The Buckeye State Ice Cream

Makes about 1 quart.

2 cups whole milk
1 tbls plus 1 tsp cornstarch
1 1/2 ounce (3 tbls) cream cheese, softened
1/2 cup unsalted, natural peanut butter
1/2 tsp. fine sea salt (less if using salted peanut butter)
1 1/4 cup heavy cream
2/3 cup sugar
2 tbls light corn syrup
2 tbls honey
4 ounces chocolate (55%-70% cacao), chopped

Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth.

Combine remaining milk, cream, sugar, corn syrup, and honey in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

Pour ice cream base into frozen canister and begin to spin.
Meanwhile, melt the chocolate in a double boiler.  Remove from the heat and let cool until tepid but still fluid.
When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate slowly through the opening in the top of the ice cream machine and allow it to solidify and break up in the ice cream for about 2 minutes.
Chill at least 4 hours.

I used plain ole' Jiff of whatever I had around and just reduced the salt
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home

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