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
Ingredients
-
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)
Directions
-
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.
See what other Food52ers are saying.