Peanut Butter Swirl Peanut Butter Ice Cream (with Concord Grape Jam Toast Crumbles)


Upon reflection, I see that, in many ways, I have hit the same note, every day, for years. In different ways. Some of them, simple.

Every evening, through the darkening light from the windows [because I have never been the kind to always hit the switch when I should]

spreading the contents of jars from corner to corner and sandwiching together, wrapped in cellophane and served with an apple and some carrots and something crunchy.

Every day, unpacking my tin box at a round table with the same faces that kind of changed each year. Chairs screech that same noise we never seem to invent anything to fix at the addition and the loss of a presence.

-and I wonder about the thing that brought me there-

It was always the same jam, the same loaf, the same brand of crunchy goop. Every day. And there was only once that I could break the smooth on top with a knife before the next time would roll around.

Did I even like it?

There were the kinds of each I chose.

just as there are notes that have been hit I haven’t liked, and

I have this idea that

If time is not quite so linear, then it can refract like multicolored light across space into the present.

and perhaps there, it can all transform

Sweetened condensed milk creamed with peanut butter and vanilla. Dollops of salted, homemade whipped cream like tossed sheets in the morning folded to make the mixture light. Freeze. Swirls of natural crunchy. Freeze. Toast crumbled in concord grape jam, and stir until

cold creamy chewy sweet smooth fluff (reawakened fluff, familiar/unfamiliar fluff)

Fluff.

One Year: Pimentón Butternut Squash Soup with Candied Pecans
Two Years: Homemade Chai Latte
Three Years: Double Chocolate Cookies with Butterscotch Chips and Pecans
Four Years: Peanut Butter and Miel Cheerio Bars

Peanut Butter Swirl Peanut Butter Ice Cream (with Concord Grape Jam Toast Crumbles)

4 cups very cold heavy cream
pinch of sea salt
2 cans sweetened condensed milk
1/2 cup creamy peanut butter (I use Skippy)
1 tsp pure vanilla extract
3 tbsp chunky natural peanut butter
3 slices white bread, toasted and crumbled into very small pieces
3/4 cup concord grape jam

In a large bowl, beat together cream and salt until stiff peaks form. In a separate, metal bowl, beat together sweetened condensed milk, peanut butter, and vanilla. Gently fold in the whipped cream until completely combined. Cover with plastic wrap and freeze for one hour. Dollop the top of the ice cream with natural peanut butter, then gently stir in peanut butter swirls. Freeze another hour. Stir toast crumbles into concord grape jam, then gently stir into the ice cream until just combined. Cover and freeze overnight. Serve.

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