Next to coffee and chocolate, peanut butter and chocolate is my favorite dessert pairing. Reese’s Cups were practically the only chocolate I would eat growing up, and I only liked them cold. Actually, I still only eat them cold. I guess some habits never change. When peanut butter and chocolate combine into ice cream, which is always my dessert of choice, you can bet I’m all over it.
I have a peanut butter ice cream that I adore, but I’m never one to turn down trying new recipes. Plus, this ice cream is different because it uses honey, and those two tablespoons of honey make such a big difference in the final product. This really is the ice cream version of a buckeye candy, no doubt about it. If the peanut butter and honey ice cream wasn’t good enough on its own, melted chocolate gets mixed in just before the ice cream finishes churning, creating wonderful flecks of chocolate all throughout the ice cream. This is easily my favorite ice cream making technique, and I’ve used it on mint and pistachio ice creams with fantastic results. If peanut butter and chocolate is your thing, you will love this ice cream. That’s a promise.
- YIELD: about 1 quart
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces (3 tablespoons) cream cheese, softened
½ cup unsalted natural peanut butter
1¼ cups heavy cream
2 tablespoons light corn syrup
2 tablespoons honey
4 ounces chocolate (55% to 70% cocoa), chopped
Here is a note.
Add 2 tablespoons of milk to a small bowl and mix in the cornstarch to create a smooth slurry. Set aside. Mix together the cream cheese, peanut butter and salt in a medium bowl until smooth.
Combine the remaining milk with the cream, sugar, corn syrup and honey in a 4-quart saucepan. Bring the mixture to a boil over medium-high heat and continue boiling for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry.
Return the mixture to medium-high heat and bring back up to a boil. Cook, stirring constantly with a spatula, for about 1 minute, until the mixture has thickened slightly.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cool in an ice bath or in the refrigerator for at least 4 hours, up to overnight.
Freeze in an ice cream maker according to manufacturer’s directions. Melt the chocolate either in a glass bowl set over a saucepan of simmering water or in the microwave. When the ice cream is nearly done churning, drizzle the melted chocolate into the ice cream maker in a slow, steady stream, avoiding the mixing blade as best you can. Transfer to a container with a tight-fitting lid, cover, and freeze until firm, about 4 hours.