Serves 2
480 min
Buckeye Ice Cream
Recipe GLPR798160471eb787
A creamy homemade ice cream combining smooth peanut butter with swirls of melted chocolate, creating the classic buckeye flavor. This rich dessert is made from scratch using a cooked custard base that ensures a silky texture.
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Ingredients
2 tablespoons whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces cream cheese, softened
½ cup unsalted natural peanut butter
½ teaspoon fine sea salt
2 cups whole milk
1¼ cups heavy cream
2 tablespoons light corn syrup
2 tablespoons honey
4 ounces dark chocolate (55% to 70% cocoa), chopped
Directions
Pour 2 tablespoons of whole milk into a small bowl and whisk in the cornstarch until no lumps remain and the mixture is perfectly smooth. Set this cornstarch slurry aside.
In a medium bowl, combine the softened cream cheese, peanut butter, and fine sea salt. Mix thoroughly with a whisk or spatula until the mixture is completely smooth and well combined.
In a 4-quart saucepan, combine the remaining 2 cups of whole milk with the heavy cream, light corn syrup, and honey. Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Once boiling, maintain the boil for 4 minutes, stirring occasionally.
Remove the saucepan from heat. Slowly add the cornstarch slurry to the hot milk mixture while whisking constantly to prevent lumps from forming. Once fully incorporated, return the saucepan to medium-high heat and bring the mixture back to a boil.
Allow the mixture to boil gently while stirring constantly with a spatula for approximately 1 minute until the liquid thickens noticeably. Then gradually whisk this hot mixture into the peanut butter and cream cheese mixture, stirring continuously until the custard is smooth and homogeneous.
Cool the custard mixture either by placing the bowl in an ice bath for faster cooling or by refrigerating it for at least 4 hours, or preferably overnight, until thoroughly chilled.
Melt the chopped dark chocolate using either a double boiler method (placing a glass bowl over a saucepan of simmering water) or in the microwave in short 30-second intervals, stirring between each interval, until completely smooth.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's specific instructions. When the ice cream is nearly finished churning and has reached a soft-serve consistency, slowly drizzle the melted chocolate into the machine in a thin, steady stream while being careful to avoid the rotating blade.
Transfer the freshly churned ice cream to a freezer-safe container with a tight-fitting lid. Cover the container securely and freeze for at least 4 hours, or until the ice cream is completely firm and scoopable.
