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1
Use the Jeni's Splendid Ice Cream base, as plagiarized below.
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2
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.
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3
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.
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4
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.
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5
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.
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6
Cut the corner off the bag, pour the chilled base into the ice cream machine, and turn on the machine.
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7
Follow manufacturer's instructions. During the last five minutes of mixing, add the peanuts.
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8
When finished, transfer to a storage container and freeze until firm, about 4 hours.
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9
OPTION FOR THE TRULY DARING: Omit the peanuts. Add a hot dog, chopped into little itty bits.
