Honeyed Peanut Ice Cream with Chocolate Flakes

My sister has been sending me some great recipes she's tried out, which I am more than thankful for since I'm not cooking nearly as much as I used to. This is mostly due to the fact that every kitchen I come across these days is lacking pretty basic essentials (like spatulas, or lids to pots). She recently bought a new ice cream cookbook and has been loving the recipes. This one is from an ice cream called Buckeye State Ice Cream, which I'm sure everyone back at home understands, but I've re-named it for the sake of all other readers. My sister really enjoyed the cream cheese base in this recipe, and I can't wait to try it myself one day.

Recipe from Jeni's Splendid Ice Creams at Home by Jeni Britton


2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/2 cup unsalted natural peanut butter
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
2 tablespoons honey
4 ounces chocolate (55% to 70% cocoa), chopped

Makes about 1 quart

Mix 2 tablespoons of the milk with cornstarch in a small bowl until smooth.

Whisk the cream cheese, peanut butter, and salt in a medium bowl (or in a stand mixer) until smooth.

Combine the remaining milk, the cream, sugar, corn syrup, and honey in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes while stirring.  Remove from heat and gradually whisk in the cornstarch and milk mixture.  Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.  Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Cover and refrigerate until cool, about 1 hour.

Pour the ice cream base into the ice cream maker and churn.  Meanwhile, melt the chocolate in a double boiler.  Once melted and smooth, remove from heat and let cool until tepid but still fluid.  When the ice cream is almost finished, drizzle the melted chocolate into the ice cream while it is still churning.  Allow it to solidify and break up in the ice cream for about 2 minutes.  

Pack ice cream in storage container and freeze until firm, about four hours.

Pin It Now!