Thai Peanut Ice Cream

27 May

Um, yes. It is summer. And summer demands ice cream. And since I covet anything peanut butter, it did seem like an excellent place to start.


  • 1 c skim milk
  • 1 c coconut milk (I used SoDelicious)
  • 1/2 c cream
  • 2/3 c sugar
  • 1/2 tsp salt
  • 1/2 tsp powdered ginger
  • 1/4 tsp cinnamon
  • 2 shakes cayenne (3 or 4 if you like it spicier!)
  • 3 tbsp cornstarch
  • 1.5 tbsp corn syrup
  • 2 tbsp cream cheese
  • 1/3 c creamy peanut butter


  • Stir together 1/3 c milk and cornstarch, set slurry aside.
  • In a medium sauce pan, whisk together remaining milk, coconut milk, cream, spices, sugar, salt, and syrup. Bring to a boil over med-high heat, cook for a few minutes, stirring constantly, then stir in slurry, stirring until thickened. (Add more cornstarch-milk-slurry if it’s not getting thick)
  • Put peanut butter and cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until super smooth. Then pour in remaining mixture and whisk until smooth.
  • Submerge bowl in an ice water bath. Once cool, use ice cream maker to process.
  • Peanut creamy goodness will ensue. I promise.

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