Peanut Butter Mole Ice Cream

Name: Peanut Butter Mole Ice Cream
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT4H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 3/4 cups whole milk; 3 tablespoons cornstarch; 2 1/2 cups heavy whipping cream; 1 1/2 cups sugar; One 13.5-ounce can coconut milk (preferably at least 14 percent fat content); 1/2 cup prepared mole sauce; 1/2 cup creamy peanut butter

Recipe courtesy of James Cunningham

Watch how to make this recipe.

Peanut Butter Mole Ice Cream

0 Reviews

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

636

Total Fat

48

Saturated Fat

29

Carbohydrates

50

Dietary Fiber

1

Sugar

44

Protein

8

Cholesterol

107

Sodium

61

Total: 4 hr 25 min (includes cooling, processing and freezing times)
Active: 25 min

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

636

Total Fat

48

Saturated Fat

29

Carbohydrates

50

Dietary Fiber

1

Sugar

44

Protein

8

Cholesterol

107

Sodium

61

Total: 4 hr 25 min (includes cooling, processing and freezing times)
Active: 25 min

Ingredients

1 3/4 cups whole milk

3 tablespoons cornstarch

2 1/2 cups heavy whipping cream

1 1/2 cups sugar

One 13.5-ounce can coconut milk (preferably at least 14 percent fat content)

1/2 cup prepared mole sauce

1/2 cup creamy peanut butter

Directions

Special equipment:

an ice cream maker

Whisk together 1/4 cup of the milk and the cornstarch in a small bowl and set aside.
In a large pot, whisk together the cream, the remaining 1 1/2 cups milk and the sugar over medium-high heat. Once the mixture has been brought to a boil, reduce the heat to medium and cook for 4 minutes, stirring occasionally. Immediately add the cornstarch mixture to the boiling mixture and whisk together for a full minute while at a boil. Set aside.
In a medium mixing bowl, combine the coconut milk, mole and peanut butter and thoroughly blend together with a whisk or hand mixer until smooth. Add the peanut butter mixture to the milk mixture and whisk together until fully incorporated. Transfer to a gallon plastic food storage bag and place in the freezer until cool throughout, about 30 minutes.
Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to a storage container and freeze until firm, 3 to 4 hours. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.