Last year, I got this book:
It is, without a doubt, the most amazing ice cream cookbook I've ever read. Jeni has created a completely different way for making ice cream, involving a small amount of cream cheese, and a bit of cornstarch to make ridiculously delicious ice creams, without the creepiness of eggs. Today, I tackled the completely decadent and borderline crazy Honeyed Peanut Ice Cream, with Dark Chocolate Freckles.
Are you ready for this?
(I haven't adapted this recipe at all, so I'm not going to post the real thing here; but if you check out the book, it's on page 104. Here are the steps that I took to get us to Tasty Town though...)
Mix together the cornstarch and 2 Tbsp. of milk
Get ready to measure peanut butter, by spraying measuring cup with cooking spray
Mix together peanut butter and cream cheese (I used honey roasted peanut butter from the fun grinder machines at Whole Foods- totally worth it!)
Heat the rest of the milk, along with heavy cream, sugar, honey, and corn syrup. Bring to a boil, and cook for 4 minutes.
Then add in the cornstarch mixture (through a fine sieve... a trick I've discovered myself), stir, and boil again for another minute.
Whisk together the cream and the peanut butter mixture. Then cool for 30 minutes in an ice bath. (She tells you to put it in a ziplock bag, then immerse it in ice water, but I do it this way. More dishes, but less plastic. And the bowl will spin in there, to stir it and cool evenly!)
Then pour into the bowl of your ice cream maker. Spin for about 20 minutes, until it's almost done.
Melt 4 oz. bittersweet chocolate.... and pour into the machine while it's running. Pour slowly, so that it breaks up into tiny pieces.
Mmm mmm mmm!
Scrape it into a freezer safe container (I used a tupperware) and top it with some parchment paper. Press down on the paper to keep the air out. Freeze for 4+ hours before serving. Take many tastes, just to make sure that it is good!
Pile up dishes for your husband to wash later.