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1 1/2 cups whole milk
1 tablespoon cornstarch
2 ounces cream cheese at room temperature
2 cups heavy cream
1/2 cup light brown sugar
1 1/2 tablespoons light corn syrup
1/4 teaspoon salt
1/2 cup creamy natural peanut butter
1 container Trader Joe's Chocolate Covered Peanut Butter Crackers, frozen solid and chopped in half

In a small bowl, whisk 1/4 cup of the milk with the cornstarch. Whisk thoroughly so the cornstarch doesn't clump up. In another large bowl, whip the cream cheese until smooth.

In a large saucepan, combine the remaining 1 1/4 cups of milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and simmer over moderate heat until the sugar dissolves — about 4 minutes. You may need to pull the mixture half off the burner so it doesn't boil over.

Take the milk mixture off the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook, stirring constantly, over moderately high heat until the mixture is slightly thickened, about 1 minute - no more.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Chill completely - overnight, ideally.

After mixture is completely chilled, pour the ice cream base into an ice cream maker. Add the peanut butter in big spoonfuls and then freeze the ice cream according to the manufacturer’s instructions. When it's frozen, scrape the ice cream out of its freezing chamber and into a large bowl. Fold in the frozen, halved peanut butter crackers.

Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze until firm, about 4 hours.

Related: DIY Wedding Recipe: Creamy, Tangy Lemon Ice Cream

(Images: Faith Durand)