Peanut butter lovers rejoice!
Have you ever not known what to talk about?
That’s me right now. Sitting here on a Sunday night. Watching Black Mirror. Not knowing what the heck to write about. But dying to tell you all about this recipe.
I mean, thank goodness for some YouTube.
It if hadn’t been for that video of Irish people trying Northeastern American treats that I watched, I never would have thought about fluffernutters. And making absolutely everything into a fluffernutter. Like this ice cream.
That’s the great thing about YouTube. You can find anything and everything on it.
I asked an older co-worker, a few months ago, how in the world people survived without YouTube back in the day? I mean, I obviously remember life without internet, but I struggle to remember how problems were solved.
For instance, when I first installed my new washer and dryer into our current apartment, the hook-up was backwards from what I’m use to, having the dryer on the left side, instead of the right. This wasn’t a huge issue, except for the fact that my dryer opened up to the right. Putting the door in the pathway for a seamless transition of clothing from the washer to the dryer. I know, I know. First world problems.
But then I Googled it. And a YouTube video showing how to switch the door to open in the opposite direction came up, allowing me to solve my problem.
I have also used YouTube to build my farmhouse dining room table, instead of spending over $1,000 on one at a furniture store. I have used YouTube to learn how to do a half double crochet when I did this chunky crochet cowl, and I’ve used YouTube to semi-learn how to do a winged-liner (I’m not totally there in mastering the hand coordination, though).
The thing is, I solve all my issues with the Internet. So, I’m not sure if I would have survived being an adult 20 years ago without the likes of YouTube, Google, and Pinterest. Especially if it meant not sparking my creative side and making masterpieces like this ice cream: a rich peanut butter custard-based ice cream, swirled with peanut butter and marshmallow fluff and sprinkled with peanut butter chips.
Like I said: a masterpiece.
Fluffernutter Ice Cream
servings: 1 quart
- 3/4 c. granulated sugar
- 2 large eggs
- 2 large egg yolks
- 3 c. heavy whipping cream, separated
- 1 1/4 c. peanut butter, separated
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. marshmallow fluff
- 2/3 c. peanut butter chips
Beat the sugar, eggs, and egg yolks in a medium mixing bowl until they are a pale yellow color.
In a medium sauce pan, bring 1 cup of the whipping cream to a simmer. Slowly add the heated cream to the eggs, beating the entire time (do not just pour the cream in, or it will cook the eggs).
Pour the creamy egg mixture back into the saucepan and cook over low heat until the custard begins to thicken. You’ll know it’s thick enough when the mixture coats the back of a wooden spoon. But be careful to not scramble the eggs.
Once thickened, remove mixture from heat and stir in 3/4 cup of peanut butter. When entire mixture is combined and smooth, pour into a large mixing bowl and stir in the remaining two cups of cold whipping cream and the vanilla extract. Refrigerate overnight or until completely chilled.
Once the peanut butter custard is completely chilled, churn in your ice cream machine according to the manufacturer’s directions. In the last few minutes of churning, add the peanut butter chips.
While ice cream is churning, heat the remaining 1/2 cup of peanut butter until runny and set aside to cool.
When the ice cream is complete, scoop 1/3 into a freezer-safe container. Then pour 1/2 of the peanut butter and 1/2 of the marshmallow fluff. Repeat the layers 1 more time, and finish with a final layer of peanut butter ice cream.
Place in freezer for at least two hours to firm up.