Tuesday, May 28, 2013

Bangkok Peanut Ice Cream

We love Jeni's ice cream book.  It's one of those books I checked out of the library, and that convinced me to put it on my wish list.  Lucky person that I am, my parents sent it to me.  So, I got a fun surprise in the mail and now own this.  That could be a little dangerous.....but we're trying to limit ourselves to once a week for the ice cream maker.  
This had some good salty and sweet flavors along with creamy and just that hint of cayenne to make it spicy...without being really spicy hot.  Just a nice additional flavor to go along with the others.
So many flavors....so hard to choose favorites. 

Bangkok Peanut Ice Cream
1 1/4 C whole milk
1 T plus 1 t of cornstarch 
1 1/2 oz cream cheese, softened
1/4 C natural peanut butter 
1/2 t natural fine sea salt
1 1/4 C heavy cream
3/4 C unsweetened coconut milk (not light)
2/3 C sugar
1 T light corn syrup 
2 T honey
1/2 C unsweetened shredded coconut, toasted
1/8 t cayenne

In a medium bowl, cream peanut butter and cream cheese and salt together and set aside.
Toast you coconut, being careful not to burn it. I prefer to put mine in the toaster oven for about 2 minutes, on toast.
Take 2 tablespoons of the milk and mix the corn or tap starch and milk together, and set aside.
Combine the milk, cream, coconut milk, sugar, honey, tapioca syrup, and ginger over medium high heat until it comes to a rolling boil, about 4 minutes.
Once it comes to a boil, take it off the heat and add the milk/starch slurry. Return to medium high heat, for abut 1 minute, until slightly thickened.
Remove the ginger (of added) and slowly whisk the hot milk mixture into the peanut butter mix, until smooth.
Add the cayenne pepper and toasted shredded coconut, and chill over night.
When its thoroughly chilled, freeze according to you ice cream makers instructions. It will be soft, so freeze for 2-3 hours before serving.
* The recipe is perfect! It tastes just like the real thing. The texture is smooth and creamy and professional tasting!

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