Another stellar (slightly adapted) ice cream recipe from Jeni Britton Bauer’s jeni’s SPLENDID ICE CREAMS AT HOME. This one has an exceptional balance of peanut and coconut with the perfect hint of spice.
Measure 1¼ cups of milk, removing 2 tablespoons to make a slurry with 5 teaspoons of cornflour (cornstarch). In a saucepan bring to boil the remainder of the milk, ¾ of a cup of coconut milk, 1¼ cups of double cream, ⅔ of a cup of sugar, 2 tablespoons of corn syrup and 2 tablespoons of honey. When the mixture boils let it simmer for 4 minutes. Remove from the heat and stir in the cornflour slurry then return to the heat and cook until thickened. Cool the mixture in an ice bath. When cool, place in a blender and add ¼ of a cup of natural peanut butter, 45g (1½ oz) of cream cheese and ⅛ of a teaspoon each of salt, cayenne pepper, xanthan gum (optional) and guar gum (optional). Blend until very smooth then stir in ½ a cup of toasted shredded coconut, mixing well. Refrigerate, preferably overnight, before churning.
michelle picker cooks 