A dessert recipe? On a Tuesday?
Yes, we are mixing things up here today and that’s because we are celebrating the fact that one of my favorite bloggers, Jenna of Jenna’s Everything Blog, will be having her first baby – a girl!! – in just a few short weeks!
Jenna has been tracking her pregnancy with a weekly post that describes all of her emotions, signs, symptoms….pretty much all things baby-related and I’ve been living vicariously through her following along voraciously as well as ogling her adorable baby bump each week! She remains one of the sweetest, cutest, funniest, and most supportive bloggers out there and I know she is going to be an amazing mom.
Since it’s a pretty well known fact that you can’t exactly have a party without any ice cream, I thought I would bring some peanut butter and honey ice cream to the festivities! Both flavors of this cold treat really shine through so that with each spoonful you’ll go back on forth on whether it’s the honey or the peanut butter that you taste more. And when they meld together….well that is just a bite of perfection.
Here’s to you Jenna!! I’m SO excited for you!
Thanks so much to Veronica of Veronica’s Cornucopia for getting us all together to celebrate!
Check out what everyone else made for the party:
4 Little Fergusons (Midwest USA): 11 Lessons To Determine If You Are Ready For Parenthood
A Little Lunch (Eufaula, OK): Sugar and Spice and Everything Nice Scones
City Songbird (Greensboro, NC): Merry Christmas, Alice!
Eats Well With Others (New York, NY): Peanut Butter and Honey Ice Cream
Hunting for Bliss (Bozeman, MT): Garam Masala Deviled Eggs
Pinking Shears & Broccoli Spears (Newark, DE): Making Food Good For Your Baby
Sydney Shares (Eugene, OR): Baby BLTs
That’s Some Good Cookin’ (Salt Lake City, UT): Cheesecake Cookie Bars
The Pajama Chef (Bloomington, IN): Iced Tea with Ginger-Mint Simple Syrup
Two Dogs In The Kitchen (Sterling, MI): Spicy Asian Meatballs
Veronica’s Cornucopia (Wichita, KS): Raspberry Almond Fudge Cookies
Very Culinary (Sacramento, CA): Toasted Orzo and Chickpea Salad
Words on Wendhurst: A Gift For Jenna and Alice
Peanut Butter and Honey Ice Cream
Makes 1 quart, adapted from Love and Olive Oil
- 2 cups heavy cream, divided
- 1 cup almond milk
- 1/3 cup granulated sugar
- 3 tbsp honey
- pinch of salt
- 4 egg yolks
- 1 tsp vanilla extract
- 2/3 cup creamy peanut butter
- Pour one cup of the heavy cream in a heatproof bowl. Next this bowl inside a larger bowl that is filled with ice-water. Place a fine-meshed sieve over the top of both bowls.
- In a saucepan, combine the remaining cup of heavy cream, the almond milk, sugar, honey and salt. Cook gently over medium heat, stirring, until the sugar dissolves and the mixture just starts to steam. Remove from heat.
- In a small bowl, whisk the egg yolks. Slowly whisk in the warm cream mixture to the egg yolks, 1/3 cup at a time, until the yolks are warm and about half the warm cream has been added. Pour this mixture back into the saucepan with the warm cream. Return the pan to medium heat, still stirring, until the mixture thickens slightly and will coat the back of a spoon, about 5-7 minutes or until it reaches 165-170 degrees F. Do NOT let it come to a boil.
- Pour the mixture through the sieve and into the cold cream. Add in the vanilla and stir until cool. Cover with plastic wrap, carefully pressing down onto the surface of the cream. This will prevent a skin from forming. Place in the refrigerator to cool overnight.
- The next day, churn the cream base according to the manufacturer’s directions. While it is churning, add the peanut butter to a piping bag fitted with a medium size round tip. When the ice cream is at soft serve consistency, pipe the peanut butter into the machine while it is churning. Transfer the ice cream to a freezer-safe container and freeze overnight or until firm.