Peanut Butter Sauce for swirls/mix-in/topping

I find sauces made with sweetened condensed milk to be too sweet, which throws off the balance in ice cream. This version uses corn syrup to manage the sweetness level and it won't freeze solid when swirled into ice cream.

This recipe can be scaled up to make the amount of sauce you need. You can also substitute other nut butters or cookie butter and adjust the corn syrup/honey ratio to your preference.

80 g or ~5 TBSP of peanut butter (smooth or crunchy)

30 g (about 1.5 TBSP) corn syrup

30 g (About 1.5 TBSP) honey

(you can alter the ratio between this and honey to your sweetness preference)

pinch of salt

90 g or ~6 TBSP of milk or cream depending on your preference. More liquid will reduce the viscosity.

Add all components into a pot and heat over medium heat. Whisk/stir until all components dissolve and integrate. Allow to cool and store in a container in the refrigerator.