*Warning: This post contains The Walking Dead spoilers.*
My husband and I watched the season 2 finale of The Walking Dead last night.
Which is kind of a big deal because I’m not really into scary shows or movies. And I almost never watch them at night. Because I am a big scaredy cat.
I always think that the monsters (zombies/vampires/crazy-guy-who-likes-to-dress-up-as-his-dead-mom) will get me. If I have to pee in the middle of the night I will either hold it till the morning or leap out of bed and tip-toe run to the bathroom while humming. Weird, I know. But that’s what happens if I watch something scary at night.
Okay, so back to The Walking Dead.
Holy cliffhangers Batman!
Some things from that episode:
- Watching Hershel leave his zombie ridden farm was kinda heart breaking.
- What is up with Lori? I honestly don’t understand her at all.
- Glenn told Maggie he loved her. Awwww….
- A sword wielding hooded stranger who has armless zombies chained to her? I am intrigued.
- Wait? Was that a high-walled, heavily fenced prison they were camped near? Hmmm…
I can’t wait for season 3.
- 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs. )
- ¾ cup granulated sugar
- 2 cups heavy cream, chilled
- 1 cup milk, chilled
- ½ cup creamy peanut butter
- 1 cup Reese’s Pieces
- 1 cup honey roasted peanuts
- 1 cup marshmallow crème
- Whisk eggs in a large bowl for a minute of two, until light and fluffy.
- Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
- Stir in heavy cream and milk.
- Pour 1 cup of cream mixture into a small bowl. Add peanut butter ¼ cup at a time, whisking thoroughly. Add peanut butter mixture back into the rest of the cream mixture.
- Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
- About 2-3 minutes before ice cream is done churning, add Reese’s Pieces and peanuts.
- When ice cream is done churning, remove dasher and fold in marshmallow crème.
- Transfer to ice cream container and freeze for at least 4 hours before serving.