ice cream mush

We made a healthy dinner of halibut, cooked with a little tomato, garlic, olive oil, basil and fresh onion and a little pot of wild rice.  Delicious.  Nutritious.  And virtuous to boot.

After an hour or so of feeling smug, reality hit, and I had to have something sinful. 

The problem was, with Will in England, Dave on the Island and Emily over there too, I didn’t have the fridge loaded with anything that called my name. 

So...I made something up.  And it was really tasty, so here it is.

Ice Cream Mush

-Take around a clenched-fist sized piece of peanut brittle and chop it up into chunks that are around the size of chocolate chips.

- Then take a hunk of milk chocolate (I’m sure semi sweet would work as well) And shave off around the same amount as you have of the peanut brittle.

-Then scoop out some vanilla ice cream into a mixing bowl and sprinkle the chopped peanut brittle and chocolate on top. 

-Mash together with your spoon until blended.

-Now pour some rum in the bowl and stir that in.  Just a glug or two. 

-Blend.

-Place back into the freezer for around 15 minutes or longer to set. 

Then DEVOUR!

It’s really good.  I feel quite pleased with my new creation.  Hope you like it too!

Posted by Meg Tilly on Saturday, July 12, 2008 in Recipes

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