FML ice cream.

Thus far this week has been pretty fucking terrible.  I battled the stomach flu and now await the arrival of my monthly friend.  Maybe this is a bit too much information, but not only did I want to explain my absence this week, I wanted to explain where my head is.
 I have a confession to make.   I don't really like ice cream.  I definitely don't hate it, but it's rare for an entire container to be eaten before it turns to that crystallized gummy goo.  There is an exception, of course, and that is this particular time of the month.  It's not uncommon for J to get a request late at night to go to the store and purchase a tiny little carton of ice cream.  He always asks what I want and I always tell him to surprise me. Knowing that choosing incorrectly during this crucial time of the month could end in a teary temper tantrum, he wisely asks me to be more specific.  My response is always the same. Something with chocolate, something crunchy and something salty. 
This month, I decided to take matters into my own hands, and create my own pms ice cream. It doesn't alleviate mood swings, or bloating or my sometimes bitchy demeanor, but it's salty, crunchy and chocolatey. And that is good enough for me.

Chocolate Covered Bugles
  • 1 cup semi-sweet chocolate chips
  •   Bugles 

In a small non-stick pan melt chocolate chips over med-low heat until totally melted. Dip each bugle half way into chocolate and place on wax paper or plastic wrap covered cookie sheet to cool. 

FML Ice Cream
  • 2 cups heavy cream 
  • 1 cup whole milk 
  •  1 Tb. vanilla 
  • 5 egg yolks 
  •  pinch of salt
  • 1/2 cup smooth peanut butter
  • 1 cup chocolate covered bugles

In a large sauce pan bring cream and milk to a simmer over med. low heat.  Very careful not to boil. In a bowl, whisk together sugar, vanilla, and egg yolks. Slowly add 1 ladle full of milk/cream mixture to eggs 1 ladle full at a time, whisking constantly. Continue until 1/2 milk/cream is combined. Pour mixture into pan with remaining mixture and cook over low heat, whisking constantly. Cook until mixture coats the back of a spoon. It should be about the consistency of maple syrup. Remove from heat and strain through a fine mesh sieve into a clean bowl. Let cool to room temperature. Refrigerate for 3-4 hours or over night (or, if you are really needing a fix, pop it in the freezer for about 30-40 minutes.)

 After sufficiently chilled, freeze in your ice cream maker according to manufacturer directions.
After churned, add peanut butter and bugles and churn until mixed throughout.  Place in a 9x13 pan and freeze for another hour or two, or until hardened. Serve to others or eat directly from pan.
If any is left store in an airtight container in freezer for a few days.