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!!!!)

LOVE

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 less......my 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:

Source



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 emergencies...in fact, I sense an emergency happening next Sunday when someone special leaves for Boston (*cough* Pat *cough*).

Enjoy!



Buckeyes....Happy Birthday, Rachel!

The Occasional Oenophile made these for me for my bday!  See how she did it : )

Buckeyes

1/2 stick of butter
1c peanut butter
1 tsp vanilla
lots of powdered sugar (1 cup or more)
1 12oz bag semisweet chocolate chips (watch out for parrafin wax and hydrogenated oils)
1 extra tbsp butter

Mix the 1/2 stick of butter and the peanut butter together with the vanilla til blended.  Then add the powdered sugar a little at a time, so it blends.  It's best to do this part with your hands.  The peanut butter ball should be firm, and peices of it should break off more than melt away when you've added enough sugar, kinda like the consistency of the inside of a Reese's cup.  You'll end up with a giant ball of peanut butter dough.  Chill this in the fridge for at least 30 mins.  If you're in a rush, the freezer will do.

 

In a separate bowl, melt your chocolate chips.  Many cooks like to do this in a water bath, but I find that it saves time to just nuke them (sacrilege, I'm sure!).  The trick is to be very careful and methodical about the melting, or you'll end up with nasty, burnt chocolate.  I find that this works in my microwave: 30seconds on high, take out and mix, 30 seconds on high, take out and blend completely.  The morsels will continue to melt as you blend, so don't put it back in the microwave even if it doesn't look melted all the way.  Once your chocolate is smooth, mix in the extra tablespoon of butter until blended completely.  This adds a sheen to the chocolate that most American chocolate companies get by adding parrafin wax (ew!).

 Take the peanut butter out of the fridge. 

 Break off a small piece (1/2" diameter) and roll into a ball.  Be careful not to handle it too much or your dough will begin to melt in your hands, making the next step that much harder.  Once your ball is formed, stick a toothpick in the top, about halfway through. 

Holding the toothpick, dip the ball into the melted chocolate to coat the outsides. 

Carefully remove the ball without dislodging the toothpick (it usually helps to have a spoon ready in the bowl to catch defectors).  Place the finished product on a baking sheet covered in wax paper.   Repeat this process until you run out of peanut butter and/or chocolate. 

Chill your buckeyes on the baking sheet in the fridge or freezer overnight, and make sure to store them in a cool place.  I find that they keep in the freezer quite well.  If you allow them to melt, they'll start to stick together and fall apart. 

I feel compelled to warn you that they are addictive and contain 119 calories a piece, so pace yourself. :)

Happy Birthday Rachel!