- 2 cups whole milk
- 4 teaspoons cornstarch
- 1 ½ ounces cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 ¼ cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 3 tablespoons Bertman Ball Park Mustard
- ½ cup peanuts (salted or unsalted)
- Caramel sauce (homemade or store bought)
In a small bowl, mix about 2 tablespoons of milk with the cornstarch to make a slurry. In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out. In a large bowl, make an ice bath (heavy on the ice) and set aside.
Pour the milk, cream, sugar, and corn syrup into a saucepan. Bring to a boil and set a timer for precisely 4 minutes—the timing is critical. Turn off the heat and add the cornstarch slurry to the ice cream base in the pan.
Incorporate the hot cream mixture into the cream cheese. Do this a little bit at a time so that you can whip out any lumps of cream cheese.
Add three tablespoons of Bertman Ball Park Mustard into the mixture. Pour the hot ice cream base into a Ziploc bag and seal. Submerge in the ice bath until very cold.
Cut the corner off the bag, pour the chilled base into the ice cream machine, and turn on the machine.
Follow manufacturer’s instructions. During the last five minutes of mixing, add the peanuts.
Add half the ice cream into a container. Drizzle on caramel sauce. Add the rest of the ice cream, and drizzle on more caramel sauce. Cover and freeze for at least four hours.
by Mike Cook