Living in New York City.

In the past 2 weeks a bird pooped on me exactly 2 times, once on my arm, the other time on…my EYE LID. GROSS. I was extremely mortified and disgusted. If you don’t see me in the next few weeks, it is probably because I contracted some awful disease carried by a New York pigeon.

When all of the uptown subways stop running except for the “1” train, beware. Moms holding their babies will start yelling at old men with talk of “snuffing” them. Young folk will start harassing other young folk about who needs to give up their seat on the train. People will push and shove you and yell and push you. You might not make it on your first train, so you wait 6 minutes for the next train, only to be pushed and shoved again.

Living in New York City.

Now I would like to introduce you to this Peanut Butter Pretzel Ice Cream. I made it using Skippy Crunchy Peanut Butter. The crunch of the peanuts are divine in the ice cream. I put pretzels into a ziplock bag and smashed the heck out of them and then folded them into the ice cream. So with every bite of peanut butter ice cream, you get that salty crunch of peanut and pretzel. Gotta love some texture in all that silky smoothness.

P.S. Have you ever had those chocolate covered peanut butter pretzels from Trader Joe’s? They are so good I refuse to buy them because I can’t contain myself when they are around.

Peanut Butter Pretzel Ice Cream

adapted from alanabread; Check out her homemade chocolate covered pretzels, too!

1 cup of milk (I used nonfat milk)

100 g of sugar (about 1/2 cup?)

2 egg yolks

3/4 cup crunchy peanut butter (I used Skippy)

1 1/2 cups half and half

3/4 cup crushed salted pretzels (I put my pretzels in a ziplock bag and then smashed them with the bottom of my balsamic vinegar bottle)

1. Have your half and half sitting in a bowl over an ice bath.

2. Heat the milk with half of the sugar until it starts to steam a little. Once steaming, whisk your egg yolks with the other half of the sugar in a bowl. Once warmed, slowly pour some of the hot milk over the yolk/sugar mixture whilst stirring constantly. This is to temper your eggs. Then pour everything back into the pot and continue stirring. Immediately put your peanut butter in and whisk until smooth. Continue to heat and whisk until the mixture becomes thick like custard.

3. Remove from heat and pour into the cold cream and stir. Once everything is cool, place in refrigerator to cool overnight, or at least for 6 hours.

4. Churn in the ice cream maker as per the manufacturer’s instructions. The last 30 seconds of  churning, add your crushed pretzels.

***WANT MORE PEANUT BUTTER ICE CREAM RECIPES? Check out this HONEY SEA SALT PEANUT BUTTER ICE CREAM WITH CARAMEL SAUCE!!