A few weeks ago, before we moved to our new house in town, Boomer and I went for a walk on the country road we lived on. Boom was off-leash and had spent most of the walk crashing through the corn fields chasing squirrels and birds. On the way home Boom started getting tired and was walking right next to me when he stuck his head into a big clump of grass. I saw a flash of fluffy black tail and started to yell “NO”, thinking Boom was about to go after a cat, right before Boomer and I both got sprayed by an angry skunk.
As we walked back home, covered in smelly oil, Boom bounced around rolling in the grass and clearly thinking the skunk event had been super cool and exciting, while I was significantly less enthused. How many hundreds of hours have Boomer and I spent walking and hiking around the woods in Montana without even seeing a skunk, and yet we get sprayed walking along a road? And really, how frequently do you hear of someone getting sprayed by a skunk? Dogs getting sprayed? Sure. But people? Not so often.
I got home and put Boomer in the bathtub and started soaping him up with the shampoo I bought when he and I were on a long road trip and he found a dead, maggot covered critter to roll around on (aren’t you jealous you don’t have a dog like Boomer?) But, not even the extra strength shampoo was cutting through the oily skunk smell. In desperation I finally walked over to my neighbor’s house to see if they had a jar of tomato sauce I could have. Not only did they give me a huge jar of tomato sauce, but it was freshly canned with tomatoes out of their garden. Needless to say, I had to make something to thank them for the tomato sauce and ice cream seemed perfect.
This Fluffernutter Ice Cream is very similar to the S’mores Ice Cream from a few weeks ago, but it has a peanut butter swirl and some Reeses. I love fluffernutter flavored desserts, so after discovering the insanely creamy texture that results from toasting marshmallows and mixing them with the ice cream base in the S’mores Ice Cream, coming up with a fluffernutter version was only natural. The second time I made this ice cream I used Nutterbutter cookies in place of Reeses and I liked that slightly better, either way will be delicious though!
- Ice Cream
- 10 oz. bag large marshmallows
- 1 tbl. vanilla bean paste
- 2 cups whole milk
- 5 egg yolks
- ½ cup sugar
- Pinch of salt
- 1 cup heavy cream
- 1 tsp. vanilla extract
- Peanut Butter Swirl
- 3 tbl. peanut butter
- ¼ cup heavy whipping cream
- 1 tbl. brown sugar
- 1 tbl. light corn syrup
- 1¾ cups coarsely chopped Nutterbutters or Reeses
- Lightly butter a baking sheet and spread the marshmallows out in a single layer. Place under the broiler for 30 seconds to 1 minutes until toasted (watch them closely, they burn quickly!). Remove the sheet from the oven and use tongs to turn the marshmallows over, then place them back under the broiler for another 30 seconds until toasted. Once toasted, set the pan aside and allow to cool.
- Pour the milk into a medium saucepan over medium heat and stir in the vanilla bean paste. While you wait for the milk to simmer, whisk the egg yolks, sugar and salt in a medium sized heatproof bowl. Once the milk has started to simmer, remove from the heat and slowly pour into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture is between 170 and 175 degrees (or thick enough to coat the back of a wooden spoon). Strain the custard through a fine-mesh strainer into a bowl.
- Let the mixture cool for about 15 minutes, stirring occasionally to help it cool faster. Place the toasted marshmallows in a blender, then pour the custard on top of them. Blend until the well combined and smooth. Add the heavy cream and vanilla extract and blend again to combine. Cover and refrigerate the custard overnight.
- To make the peanut butter swirl, stir the peanut butter, heavy cream, brown sugar, and corn syrup together in a microwave safe bowl. Microwave for 30 second intervals, stirring in-between, until the sugar dissolves. Cover and chill in the refrigerator.
- When you're ready to churn the ice cream, remove the custard from the fridge and whisk until it is smooth and pourable (the custard will have a spongy texture it first comes out of the fridge). Once smooth, pour into your ice cream maker and freeze according to the manufacturer's directions.
- When the ice cream has finished churning, fold in the chopped Nutterbutters or Reeses. Spoon a layer of peanut butter swirl onto the bottom of your storage container followed by a layer of ice cream. Continue making layers of peanut butter and ice cream, ending with a layer of ice cream. Don't try to swirl the peanut butter into the ice cream, that will make it look muddy. Freeze for at least 2 hours or until the ice cream is firm.
Adapted from Brown Eyed Baker