Monday, August 22, 2011

Peanut Butter Chocolate Chip Pretzel Ice Cream (or P.B.V.V.P.I.C. for short!)

It all started with this:
For any of you who haven't tried the amazingness that is TJ's Pb filled pretzels, you are missing out. 
It usually lasts two days in my house...and my roomie doesn't like them......

To comfort myself in the loss of such a scrumptious snack, I decided to use my newest gadget (I know it may seem like I am always getting a new gadget, but since I live far from home and rarely get to see my family, my birthday lasts longer than normal). 

Meet the ice cream maker.  (Thanks, Uncle Rob!!!!)
When I showed this to my roommate she just shook her head.  Because she knows the truth.

The truth, my friends, is that I am in a long distance relationship.  Which means that I don't see my boyfriend that often.  So when he leaves.....things get ugly.

I have not put it past me to eat an entire half gallon of mint-chocolate chip (Edy's Slow-Churned!!) to drown my sorrows.  So to have the ability to make any kind of ice cream in 20 minutes or hips are expanding at the mere thought of it.

But I digress...

I knew I had to somehow satisfy my peanut butter pretzel craving, so after a few minutes browsing the internet, I came up with this:
Peanut Butter Chocolate Chip Pretzel Ice Cream!!!!
I used this post on peanut butter ice cream and went to town with my own toppings.  It was so easy to make and I had all ingredients on hand!

Peanut Butter Chocolate Chip Pretzel Ice Cream
Adapted from Baked Bree's Recipe

1 cup creamy peanut butter
3/4 cup sugar
1 1/4 cup whole milk
2 cups heavy cream
2 teaspoons vanilla
1/2 cup chopped pretzels
1/2 cup chocolate chips (I had semisweet)

Melt the peanut butter in a saucepan.  Try not to eat melted peanut butter.
Add the milk. Stir until combined.
Add the cream, sugar, and vanilla. Stir until combined.

Chill mixture in the fridge.  Baked Bree recommended overnight--however, I was not so patient (half an hour it is!)...

Pour mixture in the beautiful ice cream machine.

Meanwhile, chop your pretzels and chocolate chips.  Snacking is allowed here (preferably with the reserved melted peanut butter that you had from a few steps back...)

Add toppings after the 20 minutes cooking (churning?) time.
Pour into an air tight container and freeze for at least 2 hours (I did overnight--I was too stuffed from the pretzels and peanut butter sauce).

 And feast!

This was AMAZING : )

I was so happy with this recipe, and it was ridiculously easy to make! I don't know if I will ever buy ice cream again!!!!

The ice cream itself tasted like the hardened peanut butter shell of a Friendly's sundae cup:

Heaven, my friends, heaven.  The texture is amazing with the pretzels and the chocolate chips--I was worried that the pretzels might become soggy after freezing, but they were still crisp! 

I will definitely have some on stock in case of fact, I sense an emergency happening next Sunday when someone special leaves for Boston (*cough* Pat *cough*).