Leave it to me to start an ice cream blog in winter. But as far as I’m concerned, every season is ice cream season. Blizzard winds brought over nine inches of snow in one day to my hometown, where I spent Christmas. Being snowed in at my Mom’s left a lot of time for ice cream making and my first post here highlights one of the flavors I made over Christmas.
Several years ago, my sister-in-law from Ohio introduced me to chocolate-coated peanut butter candies shaped to resemble the nuts from the state’s official tree, the buckeye. Now Christmas isn’t Christmas without buckeyes (and the grumpiness caused by my day-long effort of making 12 or so dozen).
Since I had a massive bowl of buckeye dough anyway, I thought I might as well use some for buckeye-inspired ice cream. The result was velvety-thick peanut butter ice cream studded with tiny buckeye balls. The mini buckeyes stay soft while a swirl of melted chocolate hardens and flakes on contact with the ice cream during the last minute or so of churning in the machine (in Italian, this is called stracciatella), representing buckeye candy’s chocolate coating.
If you don’t want to make buckeye dough (and I wouldn’t blame you if you don’t, have I mentioned the grumpiness?), this ice cream would be plenty tasty without the addition of mini buckeyes.