Peanut Butter Toasted Coconut Ice Cream
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Cook time: 
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Serves: 8
 
My version of Jeni Bauer's Bangkok Peanut Ice Cream
Ingredients
  • 1/1/4 cups milk
  • 1 tablespoon plus 2 teaspoons cornstarch or tapioca starch
  • 1½ ounces (3 tablespoons) cream cheese, softened
  • ¼ cup peanut butter, preferably fresh
  • ½ teaspoon sea salt
  • 1¼ cups heavy cream
  • ¾ cup coconut milk (not light)
  • ½ cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons honey
  • ½ cup unsweetened shredded coconut, toasted
  • ¼ cup unsweetened shredded coconut
  • ⅛ teaspoon cayenne pepper or to taste
Instructions
Prep
Toasted Coconut
  1. Preheat oven to 325 F
  2. Spread the coconut evenly on a baking sheet.
  3. Turn and stir every minute or two so that the coconut browns evenly.
  4. Bake for about 7 minutes. You really need to watch this carefully, at least once a minute, because it will go from nicely browned to unusable very quickly.
Cornstarch Slurry
  1. Mix 3 tablespoons of the milk with the cornstarch in a small bowl until well combined.
Cream Cheese/Peanut Butter
  1. If you have a blender, add to it the cream cheese, peanut butter, salt and cayenne pepper. You don't need to combine them yet. If you don't wish to use a blender, whisk together ingredients in a medium heat proof bowl. Set aside.
Ice Bath
  1. Prepare an ice bath of ice cubes and water in a medium size bowl.
Cook
  1. Combine remaining milk, cream, coconut milk, sugar, corn syrup, and honey in a 4 quart heavy saucepan. Bring to a rolling boil on medium heat and boil for 4 minutes.
  2. Remove from heat and gradually mix in the corn starch slurry. You will probably have to mix up the slurry again before adding it.
  3. Put the mixture back on the burner and cook until thickened, about a minute or so.
  4. Pour the milk mixture into the blender or bowl you have the cream cheese mix in and combine until smooth.
  5. Mix in the toasted and untoasted shredded coconut. If using a blender, just pulse a few time to combine.
Chill
  1. Pour the mixture into a one gallon Ziploc bag and immerse in the ice bath for 30 minutes. Add more ice to keep cold if you need to.
Freeze
  1. Pour the ice cream into your ice cream maker and freeze.
  2. Store in a freezer proof container with a layer of cling wrap pressed down to the surface of the ice cream to remove air bubbles. Store for about 4 hours before serving.
Recipe by l love ice cream.net at http://www.iloveicecream.net/recipes/ice-cream/peanut-butter-toasted-coconut-ice-cream/