I’ve finally made it, 52 weeks of ice cream. While I have enjoyed the creativity of a new flavor each week, I’m not going to lie, I’m a little relieved not to have to make another flavor next week (who knew ice cream could be so exhausting). I’m also looking forward to having more room in my freezer. Overall it has been great to experiment with new flavors and create things from mostly in season ingredients. Some flavors have certainly been more successful than others. I hope all of you enjoyed this year as much as I did.
For my final flavor, I was inspired by Christina Tosi of Milk Bar and her compost cookies. I like this flavor because you can really add whatever you want to it and aren’t limited by what I suggest. I had originally grabbed mini Reeses PB cups, but was pretty thrilled when I found them on the baking aisle in chocolate chip form (who knew?) I recommend pairing this one with a summer barbecue dinner.
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
0.25 cup mini marshmallows
0.125 cup pretzels (cracked into small pieces)
0.125 cup mini chocolate chips
0.125 cup mini Reeses chips
0.125 cup mini M&Ms
In a sauce pan create the base by combining the heavy cream, milk, and sugar. Whisk until the sugar has dissolved.
Add the base to your ice cream maker and churn to the manufactures instructions.
Once the ice cream begins to form, slowly add in all of your sweets
Refrigerate for a few hours.
Serve and enjoy!