Brent LOVES peanut butter cups (it’s one of his only candy vices) and he loves them, even more, when they’re put in the freezer. So he loves to drizzle this ice cream with our Fudge Topping. (If you prefer the combo of peanut butter and jelly, top it with a dollop of one of our artisanal jellies.)
- 2 tablespoons corn starch
- 1 ¼ cups of milk
- One cup heavy cream
- 2/3 cups granulated sugar
- 1 tablespoon light corn syrup
- ¼ teaspoon salt
- ½ cup +1 tablespoon crunchy or creamy peanut butter
- Prep Time: 15m
- Cook Time: 30m
In a small bowl, whisk together the cornstarch and ½ cup of the milk. In a medium saucepan, combine the cream, sugar, corn syrup, salt, and the remaining ¾ cup milk and bring to a boil over the medium heat. Whisk in the cornstarch mixture and cook, constantly whisking, for 1 minute, or until the mixture is thickened.
Remove from the heat and whisk in the peanut butter until melted. Let cool to room temperature, then transfer to an ice cream machine and process according to the manufacturers’ directions. Serve right away or transfer to a freezer container and freeze.
This recipe can be found in our Beekman 1802 Heirloom Dessert Cookbook.