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Author Notes: This tastes like Opening Day, in an ice cream cone. To turn it into a Sundae in the Ballpark, omit the peanuts from the ice cream. Serve over a warm soft pretzel, add peanuts on top, and cover with a beer-based caramel sauce. - Mike Cook
Makes 1 quart
- 2 cups whole milk
- 4 teaspoons cornstarch
- 1 1/2 ounces cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 3 tablespoons Joe Bertman's Ballpark Mustard
- 1/2 cup peanuts (salted or unsalted)
- Use the Jeni’s Splendid Ice Cream base, as plagiarized below.
- 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 Joe Bertman’s Ballpark 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.
- When finished, transfer to a storage container and freeze until firm, about 4 hours.
- OPTION FOR THE TRULY DARING: Omit the peanuts. Add a hot dog, chopped into little itty bits.
- This recipe was entered in the contest for Your Best Ice Cream
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