Peanut Butter Ice Cream

Transcribed from "Jeni's Splendid Ice Creams At Home".

Ingredients

• 2 2/3 cups (650g) whole milk
• 1 tbsp + 2 tsp (13g) cornstarch
• 1 1/2 (340g) cups heavy cream
• 3/4 (150g) cup sugar
• 2 tbsp (39g) corn syrup
• 1/4 cup (84g) honey
• 2oz (56g) cream cheese, softened
• 2/3 (178g) cup natural peanut butter
• 1/2 tsp sea salt

Optional:

• 5oz chocolate (55% to 70% cocoa), chopped

Directions

1. Mix about 2tbsp milk with the cornstarch in a small bowl to make a smooth slurry
2. Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth.
3. Combine the remaining milk, 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.
4. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from the heat.
5. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cover and chill in the fridge overnight.