If you can't stand the heat, get out of the kitchen... preferably with a tub of this in one hand a spoon in the other.
Salted Chocolate and Peanut Butter Ice Cream
slightly adapted from Joy Wilson's Joy the Baker
Makes about 1 litre
2 1/2 cups full-cream milk
1 cup caster sugar
1/3 cup cocoa powder
pinch of salt
3 tablespoons cornflour
1/2 cup cream
3/4 cup dark chocolate chips
1/2 cup smooth salted peanut butter ( I used an organic unsalted peanut butter and added 1/4 teaspoon of sea salt flakes)
3 tablespoons cream, plus extra if needed
In a sauce pan over medium heat, stir together 2 cups the milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of milk and the cornflour. Stir until no lumps remain.
Add the cornflour mixture to the heated milk mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
Pour the mixture through a sieve into a large bowl and add the cream and chocolate chips. Stir until the chocolate chips have melted and the mixture is smooth. Cover with plastic wrap, and put in the fridge until cool.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream.
In a small bowl, mix the peanut butter (and extra 1/4 teaspoon of salt if using unsalted peanut butter) with the 3 tablespoons of cream. You want a pouring consistency so you may need to add more cream.
Once the mixture has chilled and thickened in the ice cream maker, pour it into a freezer-safe container. Slowly drizzle in the peanut butter mixture. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream. Cover and freeze until solid.
Take the ice cream out of the freezer about 20 minutes before serving to soften a little.