I'm less than a week away from being a parent of a kindergartner!
Where did the time go? For real.
I'm not overly emotional about it (yet). I am, however, overwhelmed. Making sure all the school supplies are bought, going to mandatory parent meetings, getting into a routine.....it stresses me out. And everyone knows a good cure for stress is ...... ICE CREAM.
So, the other day I finally gave in and bought the Reese's Peanut Butter Cup Oreos.
I wasn't going to give in because I've been a little perturbed with Oreo, lately. I mean, Watermelon Oreos? Seriously, Nabisco, what were you thinking? Fruit Punch Oreos? Um, no. Were there five year old kids running the R&D department that week? I mean, really.
But, they totally redeemed themselves with these wonderfully peanut buttery Oreos. So, I thought I would take it up a notch and throw them into some homemade peanut butter ice cream. Best decision I've made in a while.
Peanut Butter Cookies & Cream Ice Cream
PB ice cream base from The Perfect Scoop by David Lebovitz
3/4 cup smooth peanut butter
3/4 cup + 2 tablespoons sugar
2 2/3 cups half-and-half
Pinch of salt
1/8 teaspoon vanilla extract
10-12 Reese's Peanut Butter Cup Oreos, coarsely chopped
Puree the peanut butter, sugar, half-and-half, salt and vanilla extract in a blender or food processor until smooth. Chill the mixture thoroughly in the fridge (I did overnight), then freeze it in your ice cream maker according to the manufacturer's instructions. With about 5 minutes left in the freezing process, add the chopped Oreos carefully. Next, transfer the mixture into a freezer safe container and finish freezing ice cream, about 2-4 hours.
Makes 1 quart.