It’s been a long time since I’ve shared a recipe or cocktail. With it officially being summer, I had to throw in the annual ice cream recipe. You guys know that’s my thing… experimenting and making homemade ice cream when it’s blazing hot outside. Next week I’m hopping a plane back to Ohio and I’m SO excited. Since I’ve been missing my previous state and the things that come along with it (Jeni’s ice cream, peanut butter buckeyes, etc), I thought I’d just whip up a batch up ice cream that tastes just like the Buckeye State! Click through and pin this peanut butter ice cream recipe because it’s the best of the best. I’m not joking- I easily could’ve devoured that entire container myself.
This rich and creamy peanut butter ice cream recipe is super smooth with just the right amount of salt. I also love the texture the tiny dark chocolate flecks add. It’s pretty much heaven on earth in the summertime.
INGREDIENTS – makes about 1 quart:
2 cups whole milk
1 tablespoon + 1 teaspoon cornstarch
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% – 70% cocoa, finely chopped
I use my trusty Cuisinart Stainless-Steel Ice Cream Maker… I’ve been using and rocking that baby since our wedding (about 5 years!), and it hasn’t let me down yet. Let me tell you- it’d made A LOT of ice cream. Make sure to chill the canister 24 hours prior to making the recipe. As always, I would also encourage you to use high-quality ingredients for the best result.
Mix the 2 tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry. Then whisk the cream cheese, peanut butter, and salt in a separate bowl until smooth. Fill a large bowl with ice and water (you’ll use this later).
Combine the remaining milk, cream, sugar, corn syrup, and honey in a sauce pain. Bring the mixture to a rolling boil over medium-high heat, and boil for 4 minutes (use a timer). Remove the ingredients from the heat and gradually whisk in the cornstarch slurry. Return the mixture to the medium-high heat and bring to another rolling boil. Continue to stir the mixture until it has slightly thickened… about 1 minute, then remove from the heat.
Gradually whisk the hot milk mixture and cream cheese / peanut butter mixture until smooth. Pour the contents into a gallon Ziploc freezer bag and submerge the sealed bag into the ice bath. Allow it to sit (and add more ice if needed) for about 30 minutes.
Pour the ice cream base into the frozen ice cream canister and begin the spin cycle. Meanwhile, finely chop the chocolate. When the ice cream is thick and creamy, add the chopped chocolate slowly through the ice cream maker’s opening, allowing it to mix evenly into the ice cream.
Pack the ice cream into a storage container, pressing a sheet of parchment paper directly against the surface prior to sealing with an airtight lid. Freeze the batch in the coldest part of your freezer for at least 4 hours!
Once you’re ready to serve, I swear by this ice cream scoop. It uses your body temperate to warm itself, making scooping a heck of a lot easier. For more ice cream recipes, check out: Wild Berry Lavender | Extra Dark Chocolate | Strawberry Buttermilk
See you soon, Ohio! I’m ready for you and all of your delicious goodness. I’m taking the rest of the week off to work in the backyard, so this ice cream will be well deserved! Check back next week for a full week of posts- including a kitchen reveal!