Remembering those summer days on Long Beach Island at the Jersey shore reminds me of cranking the old ice cream machine. Everyone took a turn at the crank, after all there were about 25 of us that converged at our Grandparents house every weekend and for vacations. As the men grilled the women and kids got the ice cream ingredients together, salt was added and the job began. I think we only made strawberry and peach flavors but they were so good we were always ready for more!
About ten years ago or so I saw a Cuisinart Ice Cream Maker calling me while shopping at Costco! Since then I get into moods of making ice cream. Margarita Man and I like the Coffee flavor the best but I try sorbet and yogurts too.
When I first got the machine I ordered two books that give a large array of recipes, those books are:
Artisan gelato (from when we were planning the Italy trip), Torrance Kopper and The Perfect Scoop by David Lebovitz. Both books are fantastic! I also cut out recipes and stick in the books for future use.
One day, not long ago, a friend on FaceBook, you know who you are but lets see if you read this! Mentioned her favorite ice cream from an Indiana shop named Jeni’s. it was called Bangkok Peanut Ice Cream. I thought it sounded appealing so I Googled it and found it to my surprise!
Then it was a done deal, I had to make it. The odd thing about it is that it has cayenne powder in it. I have to say the curry gives it a bite and an interesting sensation! What I did learn from this recipe is that coconut milk gives homemade ice cream a great flavor and takes away the cream taste.
Here’s the recipe taken from Three Many Cooks.
- 1 ¼ cups whole milk
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 ½ ounces (3 tablespoons) cream cheese, softened
- ¼ cup natural peanut butter
- ½ teaspoon fine sea salt
- 1 ¼ cups heavy cream
- ¾ cup unsweetened coconut milk (not light)
- ⅔ cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons honey
- ½ unsweetened shredded coconut, toasted
- ⅛ teaspoon cayenne pepper, or to taste
- Prep: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Using a spatula, mix the cream cheese, peanut butter, and salt in a medium metal bowl until smooth.
- Fill a large bowl with ice and water.
- Cook: Combine the remaining milk, the cream, coconut milk, sugar, corn syrup, and honey in a 4-quart sauce pan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
- Bring the mixture back to a boil over medium heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
- Chill: Gradually whish the hot milk mixture into the peanut butter mixture until smooth. Whisk in the toasted coconut and cayenne.
- Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Freeze: Pour the ice cream base into your ice cream freezer and spin until thick and creamy.
- Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.