Peanut Ice Cream with Chocolate Flakes

I'm so not ready for the end of summer. Classes at my school have already started, but I'm not ready to let go of short sleeved shirts, sunny Saturday afternoons, boat rides and floating on an inner tube. And luckily, today I don't as it's over 90 degrees! I am especially not ready to give up homemade ice cream. I know I said that the Roasted Pistachio Ice Cream is the best ever, but I think I now have to declare a tie. This one is SO good, too! And with all the heat predicted for this week, there'll be plenty of time to enjoy this delicious frozen dessert. I hope you'll make some soon!

This recipe uses the same method as Roasted Pistachio, so plan ahead because it will need to chill overnight.

In a large saucepan, combine the milk, cream, sugar,

corn syrup and honey.

Bring this to a rolling boil over medium-high heat, and boil for 4 minutes. While you wait, combine the cornstarch with 2 Tbsp. of milk

and whisk until smooth. In a large batter bowl or measuring cup (you'll store the ice cream overnight in this container!) combine the cream cheese, peanut butter

and salt and stir together until smooth. Once the milk mixture in the saucepan has boiled for 4 minutes, add the cornstarch mixture and stir well and boil for another minute or until slightly thickened. Gradually add the milk to the peanut butter mixture (I like to use a ladle for this)

and whisk until the mixture is completely smooth.

Cover the bowl and refrigerate overnight. When you're ready to make the ice cream, first give the batter a good stir, then add to the ice cream freezer.

Put the chopped chocolate in a small bowl and microwave at 50% power for 45 seconds or so to slowly melt the chocolate. Stir until smooth. Slowly drizzle the chocolate into the churning ice cream

and let the ice cream continue to churn for a minute or so. Transfer the ice cream to a freezer safe container and give another stir to distribute the chocolate flakes evenly.

Press some parchment paper down on the surface of the ice cream, cover the container, and freeze for at least two hours or until firm. Delicious!

One year ago: Blueberry and Goat Cheese Salad
Two years ago: Cherry Zucchini Muffins
Three years ago: Bok Choy Chicken Salad
Four years ago: Corn Dip

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends, Cast Party Wednesday, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up.


Peanut Ice Cream with Chocolate Flakes

2 cups + 2 Tbsp. whole milk
1 1/4 cups heavy cream
2/3 cup sugar
2 Tbsp. honey
2 Tbsp. corn syrup
1 Tbsp. + 1 tsp. cornstarch
3 Tbsp. cream cheese, softened (low fat is ok)
1/2 cup peanut butter
1/4 tsp. salt
4 ounces dark chocolate, chopped

In a large saucepan, combine 2 cups milk, heavy cream, sugar, honey and corn syrup. Bring to a rolling boil over medium high heat and boil for 4 minutes.

Meanwhile, in a small bowl, combine cornstarch and 2 Tbsp. milk and whisk together until smooth. In a large batter bowl, stir together cream cheese, peanut butter and salt. When milk mixture has boiled for four minutes, add the cornstarch mixture and cook until slightly thickened, about 1 minute.

Gradually add the hot milk to the peanut butter mixture in the batter bowl, whisking until smooth. Cover and refrigerate overnight.

When ready to make the ice cream, add the batter to a churning ice cream freezer. Place the chopped chocolate in a small bowl and melt in the microwave using 50% power, for about 45 seconds. Stir until smooth. When the ice cream is nearly done churning, add the chocolate in a slow drizzle.

Transfer the ice cream to a freezer safe container and top with parchment paper. Cover and freeze until firm, at least two hours.

Makes 1 quart

Recipe source: Adapted from Jeni's Splendid Ice Creams at Home