Desserts are my weakness in life. I wish I knew how to stop eating dessert on a daily basis. But I don’t.
For the most part, I live on the moderation train. I’ll eat anything but in moderation. Sometimes when I overdo it (as I have been recently), I impose the “homemade” rule on myself. I hate food rules but this one has worked for me.
The homemade rule is: I won’t eat a dessert (or other high calorie food) unless I make it myself.
If I want a cookie, I don’t need to go buy a pack of Chips Ahoy. I can pull out all the ingredients and make it myself.
If I want mac and cheese, I’m buying pasta, milk, cheese and making my own cheese sauce. None of that powder stuff.
If I want ice cream, I’m going to buy some milk and cream and pull out the ice cream maker.
It’s a good rule to have, because it makes me wait. We’re used to instant gratification, having things exactly when we want them. But with a lot of high calorie treats, that’s not really how it should be. So my “homemade” rule is one of the better food rules, in my opinion. It makes me slow down.
It’s time for me to impose my “homemade” rule, because yesterday I ate Costco frozen yogurt and I just finished a store-bought Oatmeal Raisin Cookie. While homemade foods still have calories and fat, I feel better knowing that I’m not adding chemicals to my foods. Not to mention, I can control the amount of fat, sugar and salt. It’s not perfect, but it’s a step in the right direction.
I pretty much always want ice cream, so when Peanut Butter & Co. sent me their The Bee’s Knees Peanut Butter to try out, I decided ice cream was the perfect creation.
Honey Peanut Butter Ice Cream
1/2 cup honey
2 egg yolks
1 cup heavy cream
1 1/2 cup milk (I used non-fat)
1 cup The Bee’s Knees Peanut Butter
Beat together honey and egg yolks until slightly fluffy. Beat in heavy cream and milk. Pour into a medium sauce pan. Turn on heat to medium. Stirring occasionally until it starts to thicken slightly (about 10 minutes). Once the mixture starts to get a bit thick, mix in peanut butter.
Remove from heat and allow to cool completely, then chill. Pour into ice cream maker according to manufacturer’s ingredients.
Freeze for a few hours to set. Serve and enjoy!
I melted some extra Bee’s Knee’s Peanut Butter and drizzled it on top. It was pretty much amazing.
Next time I want to try to make this without the added honey. I think The Bee’s Knees can hold the honey-peanut butter flavor on its own without the extra sweetener.
Want to try making this ice cream on your own? How about winning two free jars of The Bee’s Knees? Peanut Butter and Co. is being awesome and giving away two jars of The Bee’s Knees to one Foodologie reader!
To enter the giveaway, head over to my Facebook Page. Click the “Giveaway” tab and follow the module to enter.
You can enter by:
Leaving a comment on this blog post telling me what your favorite ice cream flavor is
Liking Foodologie on Facebook
Following me on Twitter
Tweeting about the giveaway.
The giveaway ends May 28th at midnight. Winner we be announced May 28th. Entry open to US residents only.
Disclaimer: As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product in exchange for this post. All opinions expressed are my own.
What’s your favorite ice cream flavor? I am a little bit in love with pistachio.