I have a deep regret. I haven't baked anything in a month. *GASP!* I, of course, make sandwiches and dinners for my hubby and I but have scarcely made a sweet. I threw some ingredients together to make homemade icecream a while back.
Honestly. How did time just pass me by? I've been working nights at my job. I enjoy it but find that when I want to do something, it's either dark outside or I'm beyond tired. I need a distraction.
Lately, I've been debating projects. Making Chandeliers, cupcake towers, sculptures, or taking an art class. I've also been pondering what I 'want to be when I grow up.' No matter what I think about wanting to do it always turns to something creative, whether in baking or physical arts. Sam has been encouraging me to print some photography and set up booth in a shop to have an art showing. Problem? Cost.
Why does everything have to be about money? More pointedly, why do we have to make everything about money? We turn and twist and distort what we love all in pursuit of making a buck (Hope Floats quote reference). We then end up mechanically doing something for the money and not remembering why we loved it in the first place. Am I a person with too much passion or too little motivation? I cannot say.
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Either way, a big bowl of Double Chocolate Peanut Butter Ice Cream helps to dissolve the stresses of the moment.Recepe from joythebaker.com
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter (or more if you're a pbholic.)
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil.
Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool. (VERY important. Let cool.)Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream.
Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
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I found that you really need to melt the pb and drizzle in thin ribbons into the ice cream. Reason? Otherwise you'll end up with a big glob of peanut butter in teh ice cream that won't get soft until you're done eating the ice cream (or it's melted from waiting for the pb to soften).
Also, this ice cream is not for the weak of heart. This is some serious chocolate business. You might not be able to finish more than a scoop!
I hope life is going well for you. I hope the world is treating you kind. Most of all, I hope you're enjoying every moment!
cheers-
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