BUCKEYE ICE CREAM
- Number of Servings: 8
Ingredients
1.5 cups heavy whipping cream2 cups 2% milk1/2 cup ground honey roasted peanuts (128 g)2 wedges Laughing Cow spreadable swiss2/3 cup sugar2 T light corn syrup1 T + 1 tsp cornstarch 4 oz dark chocolate
Mix cornstarch and 2 tablespoons of milk together to make slurry; set aside.
Mix peanut butter and cheese until smooth; set aside.
Place whipping cream, milk, sugar, and corn syrup in 4 qt saucepan on medium high heat, bring to rolling boil and boil for 4 minutes.
Remove from heat, whisk in cornstarch slurry, return to heat and boil for approximately one more minute until mixture begins to thicken slightly. Remove from heat.
Slowly whisk cream mixture into peanut butter mixture until smooth. Transfer to a 1 gallon ziplock bag, and place bag into an ice bath until chilled - approximately 30 minutes. Add ice as needed.
Place chilled cream mixture into prepared ice cream maker and begin the spin.
Meanwhile, melt the chocolate in a double boiler. Remove from heat and allow the chocolate to cool until tepid but still pourable/liquid.
When ice cream is nearly set in the mixer, drizzle the chocolate into the cream. The thin strands will solidify and break up in the cream. Continue to churn for 2 minutes after all chocolate has been added.
Transfer ice cream to an airtight, freezer safe container. Place a sheet of parchment paper over the cream to seal it from the air. Immediately place into the coldest part of the freezer until firm - at least 4 hours.
The ice cream will keep in the freezer for up to a week.
Serving Size: Makes approximately 1 quart - about eight 1/2 cup servings
Mix peanut butter and cheese until smooth; set aside.
Place whipping cream, milk, sugar, and corn syrup in 4 qt saucepan on medium high heat, bring to rolling boil and boil for 4 minutes.
Remove from heat, whisk in cornstarch slurry, return to heat and boil for approximately one more minute until mixture begins to thicken slightly. Remove from heat.
Slowly whisk cream mixture into peanut butter mixture until smooth. Transfer to a 1 gallon ziplock bag, and place bag into an ice bath until chilled - approximately 30 minutes. Add ice as needed.
Place chilled cream mixture into prepared ice cream maker and begin the spin.
Meanwhile, melt the chocolate in a double boiler. Remove from heat and allow the chocolate to cool until tepid but still pourable/liquid.
When ice cream is nearly set in the mixer, drizzle the chocolate into the cream. The thin strands will solidify and break up in the cream. Continue to churn for 2 minutes after all chocolate has been added.
Transfer ice cream to an airtight, freezer safe container. Place a sheet of parchment paper over the cream to seal it from the air. Immediately place into the coldest part of the freezer until firm - at least 4 hours.
The ice cream will keep in the freezer for up to a week.
Serving Size: Makes approximately 1 quart - about eight 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 455.7
- Total Fat: 41.0 g
- Cholesterol: 78.0 mg
- Sodium: 172.9 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 0.9 g
- Protein: 8.4 g
Member Reviews