If you're not familiar with the concept of "fluffer nutter", it's about as bad for you as a sandwich can get. Well, maybe not. But remember how I said I was against corn syrup in my ice cream? Yeah, this recipe is my exception.
The "fluffer nutter" sandwich is much like a PB&J... but instead of jelly, you'd substitute marshmallow creme (hence the "fluffer" part). And it's like dessert, on bread.
It also makes for very good ice cream. I suspect peanut butter ice cream alone would be great, but something about the occasional hunk of frozen-gooey marshmallow... oh baby. Matt and I both agreed this was a favorite, to be repeated (though not too often, due to the aforementioned objections to corn syrup, which is like the only ingredient in marshmallows...)
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Fluffer Nutter Ice Cream
I kinda made it up as I went along. That's my disclaimer.
Mix the base for the basic vanilla recipe, but omit the vanilla.
In a small sauce pan, over medium heat, melt 1/2-3/4c peanut butter. As long as you're not allergic to peanuts, I'm assuming you can't screw up this quantity.
As it softens, stir in a little of the base at a time, until it's smooth. Turn off the heat, and keep mixing in more base until it's fairly runny. Ideally, you want to add enough to bring the warm, melty peanut butter, back to a cooler temperature so that it will easily mix into the rest of the base.
Pour the peanut butter into the base. Add the base to your ice cream maker and freeze according to manufacturer's instructions. About 10 minutes from being complete, grab your marshmallow creme and start dropping it by the spoonful into the ice cream maker. It might get a little out of hand. Be prepared to lick up the drips. Just trust me on that. You might do up to a cup of marshmallow creme. Maybe more. I don't know. Wing it. Live adventurously.
Let it finish mixing. Enjoy. Try to make it last more than a couple of days, huh?
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