I was almost punched last week at the acupuncturist. Not by the acupuncturist — they use needles and not fists — but by another patient in the office who thought I had snatched her appointment. No fists were thrown and everything was sorted out, and the woman in charge of the calendar apologized profusely for the mix-up. It turns out the woman I’d been seeing is a coveted appointment. I had no idea but did know I’d been feeling much better and not nearly in as much pain as I could be.
Two weeks ago she instructed me to only have warm things to balance out my qi (pronounced chi), my life force. Rich, as you can imagine, thinks it’s a bunch of hooey, but I’ve taken her advice to heart and have avoided anything straight from the fridge, although it’s been a little challenging finding sweet, warm snacks that are low in fat (to not upset the reflux). My drink of choice has become hot water and honey — it’s really delicious — and was quite pleased with myself when I realized a baked (or, in a pinch, microwaved) sweet potato would do the trick when I’ve wanted a little something to munch.
All this qi balancing doesn’t mean that I’ve ignored my other responsibilities. Last week, when my boss announced an ice cream sundae party, I did not neglect my duties, even though I didn’t partake.
This peanut butter cup ice cream is a riff off a Ben & Jerry’s peanut butter ice cream recipe. Adding the peanut butter cups just seemed like a no-brainer. We used dark chocolate peanut butter cups because they were there and sounded like they’d be delicious. The ice cream was received to great reviews, but I have to admit I haven’t had a taste.
Peanut Butter Cup Ice Cream adapted from Ben & Jerry’s Ice Cream & Dessert Cookbook
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1/3 cup smooth peanut butter
1 cup Reese’s mini peanut butter cups, quartered
Place the chopped peanut butter cups into the freezer while you prepare the ice cream
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Pour about 1 cup of the cream base into a separate bowl and whisk in the peanut butter, a little at a time. Return the peanut butter mixture to the remaining cream base and stir until well blended.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the candy, then continue freezing until the ice cream is ready.
Move the prepared ice cream into a 1-quart container and freeze for 2 hours before serving.