What is your favorite combination in the world?? Mine is …..drumroll….chocolate & peanut butter. There really isn’t anything better. They were just made to be together. Give me a Reese’s Cup ANYTIME!
We are nearing the end of our Summer Ice Cream Series and I couldn’t let the summer run out without another recipe from my favorite ice cream shops cookbook. Jeni just really knows how to do it right. And she did not miss a beat with her Peanut Butter Ice Cream with Chocolate Flecks. It is insane how yummy this is.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Bowls / Mixing Bowl / Glass Measuring Cup
Recipe:
STEP 1: In a small bowl, mix 2 tablespoons milk with cornstarch until smooth to make a slurry. Set aside.
STEP 2: In a large bowl, mix together the cream cheese, peanut butter and salt until smooth.
STEP 3: In a saucepan, add milk, heavy cream, sugar, corn syrup and honey and bring to boil over medium-high heat. Boil for about 4 minutes.
Greenpan Saucepan
STEP 4: Take the saucepan off the heat and whisk in the cornstarch slurry.
STEP 5: Put the saucepan back on the heat and bring to a boil, stirring frequently, until slightly thickened. It takes about 1 minute.
STEP 6: Slowly whisk the hot cream mixture into the peanut butter mixture until smooth. Put the bowl into an ice bath to cool and refrigerate overnight (if desired).
STEP 7: When ready to churn, pour the custard into the ice cream maker and churn according to manufacturer’s instructions.
Ice Cream Maker
STEP 8: While the custard is churning, Melt chocolate in a double boiler or microwave and let cool a little bit.
STEP 9: When the ice cream is almost complete, pour the melted chocolate slowly into the maker and allow it to churn a couple more minutes to incorporate. This method is genius and allows the chocolate to harden into more fleck like pieces instead of the big chocolate chunks that always get too hard to eat in ice cream.
Ice Cream Maker
STEP 10: Transfer to a storage container and store in the freezer.
Products I used:
If you want to check out more GREAT Ice Cream Recipes:
For a fruitier flavor, try Peach Ice Cream or Key Lime Pie Ice Cream.
For another Jeni’s Recipe, try Roasted Pistachio Ice Cream.
For a spicy and unique flavor, try Mexican Chocolate Ice Cream.
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Jeni's Honeyed Peanut Ice Cream with Dark Chocolate Freckles
Adapted From Jeni's Splendid Ice Cream at Home
Ingredients
- 4 cups whole milk
- 2 tablespoons + 2 teaspoons cornstarch
- 1 cup natural peanut butter
- 6 tablespoons cream cheese softened
- 1 teaspoon salt
- 2 1/2 cups heavy cream
- 1 1/3 cups sugar
- 4 tablespoons honey
- 4 tablespoons light corn syrup
- 8 oz dark chocolate
Instructions
-
In a small bowl, mix 2 tablespoons of milk with cornstarch until smooth to make a slurry. Set aside.
-
In a large bowl, mix together the cream cheese, peanut butter and salt until smooth.
-
In a saucepan, add milk, heavy cream, sugar, corn syrup and honey and bring to a boil over medium-high heat. Boil for about 4 minutes.
-
Take the saucepan off the heat and whisk in the cornstarch slurry.
-
Put the saucepan back on the heat and bring to a boil, stirring frequently, until mixture is slightly thickened.
-
Slowly whisk the hot cream mixture into the peanut butter mixture until smooth.
-
Put the bowl into an ice bath to cool and refrigerate overnight.
-
When ready to churn, pour the custard into the ice cream maker and churn according to manufacturer's instructions.
-
While the custard is churning, melt chocolate in a double boiler or microwave and let cool a little bit.
-
When the ice cream is almost complete, pour the melted chocolate slowly into the top of the maker and allow it to churn a couple more minutes to incorporate.
-
Transfer to a storage container and store in the freezer.
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