Jeni's Honeyed Peanut Ice Cream with Dark Chocolate Freckles (a.k.a The Buckeye State Ice Cream)

Adapted from Jeni's Splendid Ice Creams at Home

Makes 1 quart

Ingredients

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1-1/2 ounce cream cheese, softened
1/2 cup unsalted natural peanut butter
1/2 teaspoon of fine sea salt
1-1/4 cups heavy cream
2/3 cups sugar
2 tablespoon light corn syrup
2 tablesoon honey
4 ounces chocolate (55% to 70% cocoa), chopped

Instructions

Step 1: Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Step 2: Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth.

Step 3: Fill a large bowl with ice and water

Step 4: Combine the remaining milk, the cream, sugar, corn syrup, and honey in a 4-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.

Step 5: Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

Step 6: Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.

Step 7: Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Step 8: Pour the ice cream base into the frozen canister and begin to spin the ice cream. If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes.

Step 9: Melt the chocolate in a double boiler. Remove from the heat and let cool until tepid but still fluid.

Step 10: When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate slowly through the opening in the top of the ice cream machine and allow it to solidify and break up in the ice cream for about 2 minutes.