Peanut Butter Pie Ice Cream

Preparation

1. Step 1

   Prepare the ice cream base: Cut the cream cheese into ½-inch pieces and put in a medium bowl, along with the peanut butter. Set aside. (This bowl will be used to refrigerate the ice cream base before churning.)

2. Step 2

   Place a 9-by-5-inch metal loaf pan in the freezer. (This pan is for holding the ice cream after churning.)

3. Step 3

   Choose a large bowl that will contain the medium bowl with some room to spare around the edges. Fill the large bowl halfway with ice and add about a cup of cold water.

4. Step 4

   In a medium saucepan, combine the milk, cream, sugar, corn syrup and salt. Set over medium heat and cook for about 6 minutes, whisking often, until the mixture steams and bubbles start breaking through the surface. Remove from the heat.

5. Step 5

   Using a measuring cup or ladle, scoop about ¼ cup of the hot milk and pour it over the cream cheese and peanut butter. Let sit, undisturbed, for 1 minute, then whisk vigorously until smooth. (If it looks lumpy at first, keep going: It’s essential to make it smooth at this stage.) Gradually stream in the remaining hot milk, whisking constantly until smooth. (If there are any clumps remaining, pass the mixture through a fine-mesh sieve.)

6. Step 6

   Set the bowl over the ice bath and whisk occasionally until the mixture cools completely. Add the vanilla extract and whisk to incorporate.

7. Step 7

   Remove the bowl from the ice bath. Cover and refrigerate for at least 4 hours or, preferably, overnight.

8. Step 8

   Prepare the mix-ins: Set a medium heatproof bowl over a pot of simmering water and add the chocolate, peanut butter, coconut oil and salt. Stir constantly with a silicone spatula until smooth. Remove from the heat and allow to come to room temperature. Scrape the cream out of the sandwich cookies for an ice cream with better texture (it’s OK to skip this step too). Coarsely chop the cookies.

9. Step 9

   Churn the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to machine instructions.

10. Step 10

    Add the mix-ins: Once the ice cream has reached a thick, soft-serve consistency, turn off the machine. Scoop about half of the ice cream into the chilled loaf pan. Sprinkle half the cookie pieces on top and drizzle with about half the melted chocolate. With a butter knife or chopstick, swirl to distribute. Cover with the rest of the ice cream. Add the remaining cookies and chocolate and swirl once more to distribute.

11. Step 11

    Press a piece of parchment paper directly against the top of the ice cream and cover the pan with plastic wrap. Freeze until solid, at least 4 hours. The ice cream will keep for a long time in the freezer, but tastes best within 2 weeks. When ready to serve, allow to sit at room temperature for a few minutes before scooping, if needed.