One 13.5-ounce can coconut milk (preferably at least 14 percent fat content)
1/2 cup prepared mole sauce
1/2 cup creamy peanut butter
an ice cream maker
Whisk together 1/4 cup of the milk and the cornstarch in a small bowl and set aside.
In a large pot, whisk together the cream, the remaining 1 1/2 cups milk and the sugar over medium-high heat. Once the mixture has been brought to a boil, reduce the heat to medium and cook for 4 minutes, stirring occasionally. Immediately add the cornstarch mixture to the boiling mixture and whisk together for a full minute while at a boil. Set aside.
In a medium mixing bowl, combine the coconut milk, mole and peanut butter and thoroughly blend together with a whisk or hand mixer until smooth. Add the peanut butter mixture to the milk mixture and whisk together until fully incorporated. Transfer to a gallon plastic food storage bag and place in the freezer until cool throughout, about 30 minutes.
Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to a storage container and freeze until firm, 3 to 4 hours. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.