1 cup creamy or chunky (I used chunky all natural) peanut butter
2/3 cup granulated sugar
1 cup 1 - 2% milk
2 cups heavy cream
1 1/2 teaspoons vanilla extract
- Mix the peanut butter with the sugar thoroughly with a wooden or plastic spoon.
- Add the milk, and mix until mostly homogenized and the sugar is dissolved.
- Add the cream and vanilla extract, and whip with a whisk until frothy and thickened. Make sure the whole mess is free of globs or clots of sugar.
- Add to your ice cream maker and freeze according to its directions. It might take a while, but it's worth the wait...
- Remove ice cream from the maker and add to a container you plan to keep in your freezer. Add the crumbled cookies and mix thoroughly.
- Enjoy now, or later.
This post will be mainly recipe... I made recently fried marinaded peaches and pumpkin pie frozen yogurt, both were delicious and both roughly based off of some online recipes.
David's Balsamic Peaches
2 large, ripe peaches, peeled, pitted, and halved
a dozen Vanilla Wafers
1/3 C packed brown sugar
1/2 C balsamic vinegar, any combination white or dark
1/8 t nutmeg, cinnamon, and cardamom each
1 pint vanilla or peach frozen yogurt
1 T butter and canola oil each
A frypan/large skillet with a big lid
Take your peaches and put them in a gallon sized bag with all ingredients EXCEPT butter, frozen yogurt, almonds, and vanilla wafers. Mix thoroughly in the bag without damaging the peaches. Let sit at room temperature for one hour.
Remove peaches and place each one into a bowl. Reserve sauce. Melt butter with canola oil in the large skillet. Crumble one or two vanilla wafers on each peach half, coating each one. Add flat-side down to the skillet. Turn the heat on low and cover with lid, cooking peaches until very soft and brown on both sides. Remove peaches and place each in their bowl, crumbling another vanilla wafer on top. Add sauce to pan and reduce until quite thickened, like thin maple syrup consistancy. Pour two spoonfuls atop each peach half and put one scoop of frozen yogurt on top, while still hot. Add a dash of amaretto and/or slivered almonds on top.
David's Pumpkin Pie Frozen Yogurt
1 C pumpkin puree or canned pumpkin puree
1.75 C lowfat yogurt
3/4 C packed dark brown sugar
3/4 t pumpkin pie spice
1.5 t vodka
Mix all ingredients together until sugar is dissolved. Add to ice cream maker and freeze according to manufacturer's instruction.
4.5 C Peeled and chopped fresh peaches
2/3 C lemon juice + enough juice with fresh lemons to create 3/4 C
1 C lowfat yogurt
roughly 7/8 C sugar
5 tablespoons frozen orange juice concentrate
optional: 1 tablespoon amaretto
Begin by peeling and chopping 4.5 cups of fresh peaches into a pyrex measuring cup. I don't recall exactly how many peaches this was, but it was at least 8 medium sized peaches. Put the prepared peaches into a blender or food processor and puree. Pour the puree back into the measuring cup.
Add all other ingredients into a saucepan and heat just until all sugar is dissolved. Be sure to strain the lemon seeds out. Add peach puree to everything else and chill in the refrigerator for 1 hour.
Prepare your ice cream maker and add 1/2 of the chilled peach mixture to it. Wait 15-25 minutes, depending on your ambient temperature. Reserve the remaining mixture, and refreeze your ice cream maker. You can make the second batch tomorrow, when all the sorbet will probably be gone.
I was with the Foodlums, one of my favorite groups on campus the other day, and we made WORM TEA!
It was great! It actually looked about this color and everything.
The way to make worm tea, if you have access to fresh worm castings, is very simple. Just put about a cubic foot of worm castings in a cheesecloth, burlap sack, scrap cloth sack or anything somewhat porous and permeable. After that, put this bag of worm poo in a 5-gallon pail for 48 hours. Save the worm castings and voila! Worm tea. Be sure to use distilled water though.
Worm tea is basically steroids for your plants. According to wikipedia...
"Vermicompost can be mixed directly into the soil, or leached in water and made into a worm tea by mixing some vermicompost in water and steeping for a number of hours or days.
The microbial activity of the compost is greater if it is aerated during this period. The resulting liquid is used as a fertilizer or sprayed on the plants."
The bread bakers apprentice
6 cups (27 ounces) flour