Ballpark Mustard Ice Cream with Peanuts

By Mike Cook • August 21, 2012 • 0 Comments

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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 ounce cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cup heavy cream
2/3 cups 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.