This recipe was crafted by the lovely and talented Donna Currie at her Cookistry blog.
3 1/4 cups half-and-half
2/3 cup sugar
1/4 teaspoon salt
1/4 cup milk
1 tablespoon cornstarch
1/2 cup chocolate Good Luck Chuck sunflower butter
Combine the half-and-half, sugar, and salt in a saucepan over medium heat. Bring to a simmer, stirring occasionally to ensure that the sugar dissolves.
Meanwhile, mix the cornstarch and milk in a heat-safe bowl or large glass measuring cup.
When the half-and-half has reached a simmer, whisk in the cornstarch mixture. Continue cooking until the mixture reaches a boil and thickens. It won’t thicken like gravy, but it will be noticeably thicker.
Whisk in the sunflower butter until it is smoothly combined. If you have trouble getting it smooth, use a stick blender to encourage it,
Take the mixture off the heat, transfer to a storage container, and refrigerate until fully chilled.
When the mixture is cold, churn in your ice cream machine according to the manufacturer’s instructions. Transfer to a storage container and freeze until firm.