Mix 2 TBS milk with cornstarch and set aside.

In a large bowl mix together cream cheese, peanut butter, and salt.

In a large pot (I used an 6 quart pot) boil the remaining milk, cream, sugar, corn syrup and honey. This will froth up A LOT so make sure to watch it and use a large pot. Once it boils let it continue to boil for 4 minutes.

Remove from heat to stir in the cornstarch mixture then return to heat and cook for 2-3 more minutes until it has thickened a little.

Remove from heat and chill. You can do this by pouring it into a zipper bag and submerging into ice water. Or if you are like me and don’t have ice, you can cool it with an ice pack and then throw it into the freezer once it’s no longer hot. You don’t want it to lower the temp of your freezer though. I chilled mine in the freezer for 30 minutes but if you use the ice bath I would leave it for an hour and replace the ice or put the whole thing in the refrigerator. You can chill it longer if you need to. I have made the mixture one day and just let it cool on the counter and then kept it in the fridge until the next day.

Right before you are ready to process your ice cream melt the chocolate in the microwave for 20-30 seconds on high until the it is 80% melted and then stir to finish melting the rest. Set aside so it cools but is still liquid.

Snip off a corner of the plastic bag and process your ice cream according to your ice cream maker’s instructions. If you’re looking for an ice cream maker. I LOVE my kitchen aid attachment. My hands always get really sticky during this step regardless how careful I am. I make sure to have some Clorox Wipes close by opened and easy to pull out.

Once your ice cream has reach the proper consistency pour in your chocolate. This part is REALLY messy. Just embrace it, lick your fingers, and keep the wipes accessible. Ideally you’d drizzle your chocolate in while it is churning but I find it easier to stop it and drizzle some. Start churning. Stop drizzle some more and repeat until it’s incorporated. The cold ice cream will freeze the melted chocolate into super yummy flakes.

Scoop into a freezer friendly container and chill preferably overnight but at least 4 hours.