Friday, August 1, 2014

Peanut Butter Fluff Ice Cream

My mom, sister and cousin were in town this past week and we had a blast. It was jam packed with lots of activities, mostly eating! I hated to see them go. Now that we have space for visitors I hope they get to come more often!

Eating at my favorite Taco Place, Diablo's Tacos in Silverlake. Yummy Popsicle beer!
 Sipping Coconut Martinis at the beautiful Geoffrey's in Malibu! 
 Our view at Geoffrey's was incredible and so was our food!
 We ate breakfast on my back patio every morning, it was so relaxing.
 Our Beach day in Laguna was fantastic.
 We all played in the water and got taken away by a few rough waves. It was so fun.
 My sister the Bay Watch Beauty.
 Love the picture of my mom, sister and I at a gorgeous winery in Santa Barbara. 
 Anson is too young to drink the wine, so we let him smell it!
 Such a beautiful place!

 We went on a bus tour of Hollywood. It was so fun. I learned so many things that I never knew in the 5 years I have lived here. I am excited to do another tour next time.
 Our last night we grilled out with my besties, the 3Bs and Sarah and Liam too!

 Here is a picture of some of the wonderful food we enjoyed on our trip. It is always about the food when it comes to vacations with my family! YUM!

It's August 1st so lets embrace the heat with some yummy ice cream! Jeffrey and I love the Ben and Jerry's Peanut Butter Cluster Fluff ice cream, this recipe reminds me of it. So Yummy!

Peanut Butter Fluff Ice Cream
1 pint of whole milk
1 pint heavy cream
1 1/3 cup peanut butter
1 cup sugar
1 Tbsp vanilla
5 egg yolks
1 cup marshmallow creme
10 Reese's mini peanut butter cups (I used the ones from Trader Joe's and they are incredible!)
Mix milk and cream in a saucepan and heat until bubbles begin to form on the edges.
Separate egg yolks from whites, toss the whites.
Whisk sugar into yolks.
See the bubbles! Remove from heat.
Slowly pour hot milk into the egg yolk mixture, while whisking to temper the eggs.
Now pour this mixture back into the saucepan.
Add peanut butter to milk mixture and whisk on medium heat until it is smooth and thickened. Do not cook too long or else eggs will over cook.
Pour custard through a fine mesh sieve into a bowl. Stir in vanilla. Refrigerate for at least 2 hours.
Freeze custard in ice cream maker according to your machine's directions. 
Once frozen, stir in marshmallow creme and peanut butter cups. Place in a container and freeze for 3 hours before serving.

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