- 1
Ingredients
- 8 oz. good-quality semi-sweet chocolate, chopped
- 3 1/2 cups half and half
- 1 TBSP. plus 1 tsp. cornstarch
- 2 ounces cream cheese, softened (about 1/4 cup)
- 1/4 cup sugar
- pinch salt
- Mix-ins: 1 banana (chopped small), 1/2 cup chocolate cookies* (chopped), and about 1/2 cup peanut butter
- I used these cookies (minus the centers) because I had some left over, but you can use any homemade or store-bought chewy chocolate cookies.
Preparation
Step 1
In a small bowl, mix 2 TBSP. of the half and half with the cornstarch. Set aside.
In a large saucepan, combine the remaining half and half with the sugar. Bring the milk mixture to a boil and cook over medium heat until the sugar dissolves, about 4 minutes. Remove from heat, and gradually whisk in the cornstarch mixture. Return to heat, bring to a boil and cook over medium high heat until the mixture is slightly thickened, about 1 minute.
In a separate bowl, combine the chocolate and cream cheese. Pour just enough of the hot milk over the chopped chocolate and cream cheese to cover it. Whisk until the chocolate is melted and the mixture is smooth. Add the salt. Gradually add the remaining hot milk mixture and whisk well. Cover the mixture and chill completely, preferably overnight.
Pour the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in the banana and cookie chunks. Layer in a container, along with spoonfuls of the peanut butter (I microwaved my peanut butter for about 20 seconds to make it thinner and easier to work with), then swirl with a knife. Freeze for an additional four hours (or more) in an airtight container. Scoop and serve!