Ingredients

• 2 oz (60g) cream cheese softened
• ⅔ cup (160g) of natural peanut butter
• ½ tsp of fine sea salt
• 1 cup (225g) unsweetened coconut milk (not light)
• ¼ cups(85g) honey
• ⅔ cup unsweetened shredded coconut, toasted
• ¼ tsp cayenne pepper
• 50g Glucose
• 200g milk
• 380g cream
• 150g sugar

Instructions

1. Toast the unsweetened shredded coconut buy preheating the oven to 325°F. Spread the coconut on a baking sheet and toast in the oven, turning and stirring every few minutes, until evenly browned, about 7 minutes. Watch carefully as coconut can burn quickly. Remove from the oven and let cool.
2. Whisk the cream cheese peanut butter and salt in a medium bowl until smooth.
3. Prepare your ice bath with water and ice
4. Create the slurry with 1Tbs and 1tsp cornstarch with 2 Tbs of milk.
5. Place the cream, milk, coconut milk, honey, sugar and glucose in a medium heavy-bottomed saucepan over medium-high heat and cook, wising occasionally to discourage the milk from scorching, until it comes t a full rolling boil. Temperature should be around 180°F, then add the slurry and cook for another 1 minute.
6. Remove from the heat.
7. Gradually whisk the hot milk mixture into the peanut butter mixture until smooth. Whisk in the toasted coconut and cayenne.
8. Pour into a bowl and place into the ice bath and let cool about 30 minutes
9. Using an immersion blender make sure the mixture completely mixed and smooth.
10. Chill in the refrigerator over night.
11. Prior to churning, add 2 to 3 Tsps of vanilla bourbon to the ice cream to ensure the freeze point is set properly. Taste to ensure there is sufficient peanut butter flavor and cayenne flavor, add more to taste and use the immersion blender again (if you add additional) to ensure it is properly mixed and smooth.
12. Churn for 20 to 25 minutes in your ice cream machine.
13. Pack into a storage container and freeze for at least 4 hours.
14. Enjoy.