Peanut Butter Cup and Fudge Swirl Ice Cream

This was tasty, but OH SO SWEET! I have a major sweet tooth and still thought this was maybe a little too sweet and rich for my liking. We'll be trying a new recipe for homemade ice cream soon, Mint Oreo, stay tuned!

peanut butter cup and fudge swirl ice cream

Makes about 1.5 quarts

1 ¼ cups whole milk

1 ¼ cups heavy cream
1.5 cups creamy peanut butter, jif works great
3/4 cup sugar

3 teaspoons vanilla
jar of your favorite hot fudge, I love whole foods dark chocolate sauce

as many chopped peanut butter cups as you can handle, we used 10 double cup packages

In a saucepan simmer milk, cream, peanut butter, and 3/4 cup sugar over moderate heat, stirring, until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's instructions.

As soon as ice cream is finished in machine and at soft serve stage stir in peanut butter cups then fudge.we used a whole small jar. Just dump a bunch onto top of ice cream and then slowly stir in. if you stir too much it won’t swirl. If ice cream gets too soft to do this, just freeze for a while before you stir it in.

Freeze ice cream, covered with plastic wrap, until hard.

French Toast Strata

I have been slacking on my blogging duties, for good reason though, our little girl finally arrived! I have been cooking, but just haven't found the time to post and take pictures along the way. I'll post a few recipes this week, but they might not all have pictures, as we ate them before I could get a picture! I have been testing out recipes for Isabelle's baptism and found this delicious recipe for French Toast, yum! It was a hit and I will for surely be making it for her baptism next weekend!

 

French Toast Strata with Berry Sauce
1 1/2 Loaves French Bread
18 eggs
1 cup Milk (eyeball it)
1 cup Maple Syrup
A splash of Vanilla
A dash of Cinnamon or nutmeg. Whatever suits you.
1 pkg Cream Cheese
Fresh and/or thawed Frozen Berries of your choice

Mix together eggs, milk, syrup, vanilla & spices

Cut the French bread into medium sized cubes, use 1/2 of them to layer the bottom of a large casserole dish**. Slice the cream cheese into cubes and arrange on top of the layer of bread. Use the remaining bread to form another layer on top of the cream cheese. Pour the egg mixture over the bread cubes until they are thoroughly covered. Use the back of a wooden spoon (or just go ahead and use your hands!) to gently press the bread down into the pan and egg mixture until it is all covered and gooey.

Cover and let it sit for a couple of hours, or even better, overnight.

Sprinkle your berries with a little sugar. If they are fresh, smash them up just a bit to release some juices. Cover and refrigerate until you are ready to serve the strata.

Bake the strata at 350 for 45 minutes. Check center for doneness. It should be firm, like French Toast. Not runny.