Chocolate Peanut Butter Coconut Ice Cream

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• Step 1

  Mix about 2 TB of the milk with the cornstarch in a small bowl to make a slurry. Chop up the chocolate and put in a medium bowl. Set aside.

• Step 2

  Combine the remaining milks, sugar and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until incorporated and continue to boil for 4 minutes.

• Step 3

  Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook until slightly thickened, about 1 minute. Remove from heat.

• Step 4

  Gradually add the hot milk mixture into the chocolate until completely melted. Add the salt and mix until all is well incorporated.
  Cover with plastic wrap and refrigerate until completely cold, preferably overnight.

• Step 5

  Pour the ice cream base into the frozen canister and spin until thick and creamy. Just before it's churned completely, drop bits of the peanut butter into the feeding hole while it's still churning. Continue until all the peanut butter is gone.

• Step 6

  Store in an airtight container, pressing plastic wrap directly on the ice cream to prevent freezer burn.

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