Chocolate Peanut Butter Ice Cream

Ingredients

• 1 1/2 cup whole milk
• 1 Tablespoon plus 1 teaspoon corn starch
• 2 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup peanut butter
• 1 Tablespoon cream cheese
• 1 1/4 cup evaporated milk
• 1/2 cup (100 grams) sugar
• 2 Tablespoons light corn syrup
• 1/3 cup (35 grams) unsweetened cocoa powder, natural or Dutch-process
• 1/4 teaspoon sea salt
• 1/2 teaspoon pure vanilla extract

Instructions

1. Fill a large bowl with ice water. In a small bowl, mix 2 Tbsp of the milk with the cornstarch. Put chocolate, peanut butter, and cream cheese in a medium bowl.
2. Combine the remaining milk, evaporated milk, sugar, corn syrup and cocoa powder in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves and cocoa is incorporated, 4 minutes.
3. Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into the bowl with chocolate and peanut butter and whisk until smooth. Whisk in salt and vanilla. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.
4. Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container. Freeze until firm, at least 4 hours.