Sweet tooth

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.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
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

Directions

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!

Rating:

Peanut Butter M&M

M&Ms are hands down my favorite candy. I’m going backpacking this week so I have been stocking up on them for trail snacks. I briefly thought about putting in peanut M&Ms but was worried the peanuts would become frozen and hard to eat. Naturally, peanut butter was the logical next step. I like to use PB2 because it’s easy to whisk in, but feel free to experiment with regular peanut butter. I recommend pairing this weeks recipe with a pizza dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
3 tbsp PB2
0.3 cup M&Ms

Directions

In a sauce pan create the base by combining the heavy cream, milk, PB2, and sugar. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

While the ice cream in churning, smash the M&Ms into small pieces (I did this using a plastic bag and a rolling pin)

Once the ice cream has begun to form, slowly add in the M&Ms

Refrigerate for a few hours.

Serve and enjoy!

Rating: