Wednesday, May 22, 2013

Buckeye State Ice Cram

Buckeye State Ice Cream
I have never been to Jeni's ice cream stores and have never tried it when I have seen it at the grocery store.  Likely I won't try it due to the nut contamination I sure am enjoying the recipes at home.  This was one of our more recent tries....and will probably be repeated at some point in this house.  It was a tiny bit too sweet for us, especially when topped with some of the chocolate bombe topping (like Magic Shell or Dairy Queen's dipped cones), so I think the next time I will probably decrease the corn syrup by half and maybe be a little bit short when measuring the sugar.

This ice cream was like eating a peanut butter cup....very tasty:)

The chocolate bombe topping  (not pictured...stay tuned for another day)...who knew this stuff is so easy to make?  Just melted chocolate and coconut oil.  A fabulous addition to all these ice creams I'm trying.  

Buckeye State Ice Cream from Jeni's Splendid Ice Cream at Home
2 cups whole milk
1 TB plus 1 tsp cornstarch
1-1/2 oz cream cheese, softened
1/2 cup peanut butter
1-1/4 cups heavy cream
2/3 cups sugar
2 TB light corn syrup
2 TB honey
4 oz. chocolate (55% to 70%) chopped

1. Fill a large bowl with ice water, set aside. Mix 2 tablespoons of the milk with the cornstarch in a small bowl and set aside.
2. Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth. 
3. Combine remaining milk, cream, sugar, corn syrup, and honey in a large sauce pan and bring to a rolling boil of medium-high heat. Boil for 4 minutes. (Keep a watchful eye on it to make sure it doesn’t boil over the sides of the pan) Remove from heat and gradually whisk in cornstarch slurry.
4. Place pan back on burner and bring the mixture back to a boil and cook, stirring with a spatula until slightly thickened – about 1 minute. Remove pan from heat (again).
5. Gradually whisk the hot milk mixture into the peanut butter mixture until smooth. Keep whisking… Once it’s smooth pour the mixture into a 1-gallon freezer bag and submerge in the ice water. Let sit until it’s chilled, at least 30 minutes.
6. Pour ice cream base into the frozen canister and being spinning.
7. While the ice cream is spinning, drizzle a bit of the chocolate bombe or plain melted chocolate through the opening at the tip of the ice cream maker. 
8. Pour ice cream into a storage container and freeze for at least 4 hours, until firm.

No comments:

Post a Comment