So I’m not really sure why I haven’t been taking advantage of this pregnancy as much as I should regarding food. I’ve mentioned before that I actually had a lot of trouble gaining weight earlier on, and while the reasons for that were absolutely no fun, I suppose now, at 34 weeks pregnant, it is a nice problem to have had. I went back for seconds with dessert the other night and didn’t feel bad at all. Not to say that I’m not still watching things to make sure that it doesn’t get out of hand. But it’s nice to be able to indulge without worry for now.
Which leads us to ice cream, and how I can’t believe that I haven’t been making it more this summer. I keep my ice cream maker base in the freezer so that it is ready to go at all times, and yet I’m pretty sure I’ve only pulled it out once this summer, which is really a sad sad state of things. And while there may not be a lot of summer left, especially when a baby might come and interrupt it at any time here in a few weeks, I’m going to try my best to resolve this oversight.
I’ve been wanting to make homemade moose tracks ice cream for years now, and I think I finally cracked the code so that you get the right ice cream to peanut butter cup to fudge ripples ratios. The first problem I had was that my ice cream became too muddy when I added the fudge in, so that I basically ended up with chocolate ice cream with peanut butter cups (not that that’s a bad thing). I think the trick though is to take some of the ice cream out of the ice cream maker, then add some fudge in so that about one third of your ice cream gets mixed with it pretty decently, and then layer it all together in a container with ripples of fudge. It’s not as complicated as it sounds, I promise. Especially because both the ice cream base and the fudge take a grand total of about 20 minutes to make. Which is another reason I can’t believe I haven’t pulled my ice cream maker out more this summer. One of my favorite ice creams, chocolate peanut butter ice cream, is just about the simplest thing to make in the kitchen. And with this recipe not too far behind it as far as ease goes, I really have no excuse.