The.Boy is really complicating my relationship with my skinny jeans.
You see, after churning up that white chocolate buttermint number, I was all set to focus my energy on whipping up some frozen treats that would still allow me to zip up the dresses I bought for my trillion weddings this summer when he came along, took one bite of my aforementioned mess of heaven, and said it was “too complicated”.
Whatever that means.
On most days I would have totally ignored him and his weirdo taste buds but it was a little sad to see him sitting on the couch empty-handed, giving me big despondent puppy dog eyes as I shoved spoonful after spoonful of buttery mint deliciousness into my mouth.
So it was with very strongly pulled heartstrings that I found myself back in the kitchen a day later, this time churning up a flavor I knew he would love. Unfortunately, it’s also a flavor I knew I would love.
Actually, I’m not sure any living breathing warm-blooded individual could resist the pull of this ice cream. Picture a creamy vanilla base with rich fudge and peanut butter ripples. AND Reese’s. All in one deliciously refreshing bite.
Feel free to run to the kitchen to get this into your life as soon as possible. And on the way, just throw out those skinny jeans. You won’t be needing ’em.
Frozen Treat Week does in fact live on and today we have another rockstar giveaway for you…no, but really you can’t even imagine how awesome it it.
Today we are giving away…a Kitchen Aid Stand Mixer with an Ice Cream Attachment AND an ice cream-perfect prize pack from King Arthur Flour that will pretty much take care of all your ice cream mix-in needs! As a proud owner of a KitchenAid stand mixer myself (okay…two) and a diehard user of King Arthur Flour products, I must say I’m already pretty jealous of whoever gets to go home with these! See below for details!
And be sure to stop by and check out what everyone else whipped up for Frozen Treat Week!
- Blueberry Cheesecake Ice Cream from Katie’s Cucina
- Lavender Lemon Curd Frozen Yogurt from Nutmeg Nanny
- Elvis Frozen Bananas from Foodie with Family
- Sweet and Sour Cherry Yogurt Pops from The Baker Chick
- Ice Cream Sundae with Roasted Cherries from Cook the Story
- Coconut Hibiscus Granita from Cooking with Books
- Almost-Instant Healthy Mint Chocolate Chip Soft Serve from an Edible Mosaic
- Raspberry and Riesling Sorbet Float from Sweet Remedy
- Homemade Cookies & Cream Ice Cream from Chocolate & Carrots
- Andes Mint Pudding Pops from Rachel Cooks
- Berry Ice Cubes from Damn Delicious
Three years ago…Ethiopian Lentil Stew and Ethiopian Green Beans and Potatoes
Four years ago…Barbecued Chicken
- 1 cup whole milk
- ⅔ cup sugar
- 2 cups heavy cream. divided
- pinch of salt
- 6 large egg yolks
- 2 tsp vanilla extract
- 6 oz mini peanut butter cups, coarsely chopped
- ½ cup sugar
- ⅓ cup light corn syrup
- ½ cup water
- 6 tbsp dutch-process cocoa powder
- ½ tsp vanilla
- ⅓ cup crunchy peanut butter
- 3 tbsp milk
- In a medium saucepan, warm the milk, sugar, 1 cup of cream, and salt. Pour the remaining cream into a large bowl and set a fine-mesh sieve on top of it.
- In a separate bowl, whisk the egg yolks while adding in the heated milk a quarter cup at a time until the side of the bowl is warm to the touch. Pour the yolk mixture into the sauce pan and stir constantly over medium heat with a rubber spatula, scraping the bottom of the pan as you stir, until the mixture thickens and coats the spatula. Pour through the strainer and stir into the cold cream.
- Stir in the vanilla extract.
- Pour the custard into a ziploc gallon freezer bag and place in a bowl of ice water. Transfer to the fridge until cool.
- To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa in a medium saucepan over medium heat until bubbles begin to form around the edges. Let boil for one minute, stirring constantly. Remove from the heat and stir in the vanilla.
- Let the fudge cool and then store in a jar in the fridge. Chill before using.
- Pour the chilled custard into an ice cream maker and freeze according to directions.
- Meanwhile, whisk together the milk and peanut butter. In the last few minutes of churning, add the chopped peanut butter cups to the machine and let it run for another 2 minutes.
- Transfer a third of the ice cream into a storage container. Drizzle a few tbsp of fudge ripple and peanut butter swirl over it. Repeat with the second third of ice cream and more fudge ripple and peanut swirl. Add the remaining ice cream and a last bit of fudge and peanut butter swirl. Swirl slightly into the ice cream with the back of a fork. Cover with a lid or saran wrap and freeze until firm.