[IFN] -- Businesses want ice cream? Webster Jessica this recipe, maybe you can consider. This recipe, taken from mlive.com.BY: Jessica Webster, covers food and dining for The Ann Arbor News. Reach her at JessicaWebster@mlive.com. You also can follow her on Twitter and on Google+.
Peeps. They're unavoidable this time of year. I know this, because I have tried, and failed. So this year, I decided that it was time to embrace the ubiquitous Easter treat.
First, the facts: More than one billion Peeps are made every year in a factory in Pennsylvania, according to NPR. Americans consume 700 million of the marshmallow chicks and bunnies. At 32 calories per Peep, that's 22.4 billion calories worth of sugar and gelatin.
Next, the treats: After reading pages and pages of descriptions and photos of (somewhat questionable) Peeps-related recipes, I decided to embark on a Peeps ice cream quest. A friend pointed out that I could just make ice cream out of the newly launched Peeps Milk from Prairie Farms. Now you can make your Peeps ice cream from something called Peeps Milk if you want to, but I'll stick with milk that I've steeped in Peeps. Besides, it rhymes when I do that. You can't beat a recipe that rhymes.
Finally, the craft: Last week my MLive.com colleagues and I announced a Peep diorama contest. Get your photos in to us either via the #MIPEEP tag on Instagram or Twitter, or upload them via a form online here: http://bit.ly/mipeep
Peeps Marshmallow and Fudge Ice Cream
(ice cream base recipe adapted from "Jeni's Splendid Ice Creams At Home")
1 ½ tablespoons cornstarch
3 tablespoons cream cheese, softened
1 package of 10 peeps of your favorite color
2 cups whole milk
optional: a couple of drops of food coloring to match the Peep color
1/8 teaspoon fine sea salt
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
5 Peeps of complementary or contrasting colors, chopped into small pieces
3 tablespoons of chocolate fudge sauce
Make your slurry: Mix two tablespoons of the milk with the cornstarch in a small bowl. Stir until smooth.
Steep your Peeps: In a medium saucepan, combine the remaining milk and the ten peeps of your chosen color, and bring to a slow simmer. Keep it at a gentle simmer until the milk has absorbed the colorful sugar from the Peeps, and the Peeps have started to melt.
Strain the colorless Peep mounds and Peep eyes from the now colorful milk and return the milk to the saucepan. Add the cream, sugar, corn syrup and optional matching food coloring to the milk and bring it all to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry.
Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about a minute. Remove from heat.
Chill out: Whisk the cream cheese and salt in a medium bowl until smooth. Gradually whisk the hot milk mixture into the cream cheese until smooth.
Prepare an ice bath by filling a large bowl with ice and water.
Pour the mixture into a one-gallon plastic resealable freezer bag and submerge the sealed bag in the ice bath. Let it stand, adding more ice as necessary, until the mixture is cold - about 30 minutes.
Freeze: Pour the ice cream base into the frozen canister of an ice cream maker and spin, according to the machine's directions, until the ice cream is thick and creamy. Add the chopped Peeps in the last minute of spinning, then gently stir in the optional fudge sauce. You want fudge streaks, not brown ice cream, so do not over stir.
Pack the ice cream into a storage container, press a sheet of parchment or wax paper directly against the surface, and seal with an airtight lid. Store in the coldest part of your freezer until firm, at least four hours.
Makes approximately one quart of ice cream.
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