There comes a time in every food writer's life when they must reluctantly remove thine fancy trousers and succumb to the sugar-fueled enthusiasm the public expresses for mass market Easter candy.
Last year, Americans spent nearly $2 billion on Easter candy alone, including milk chocolate bunnies, cream-filled eggs, jelly beans and, of course, the cherished, brightly colored marshmallow critters known as Peeps.
The iconic chick- and bunny-shaped confections are made by family-owned candy manufacturer, Just Born, in Bethlehem, Pa. The factory hatches an estimated 4 million Peeps a day, which is enough to give to one Peeps treat to every person in Croatia. (You're welcome.)
Should you find yourself hopped up on too many of the blood-sugar-spiking 'mallows come Monday, make the leftovers melt into memory with homemade Peeps ice cream.
Peeps Ice Cream
1 1/2 cups whole milk
1 tsp pure vanilla extract
6 large egg yolks
8-10 Peeps (Note: It's best to use the same color or colors that complement each other for aesthetic purposes.)
In a separate bowl, whisk together the egg yolks and set aside.
Warm the milk and vanilla extract in a medium saucepan. Add a couple of tablespoons of the hot milk from the saucepan into the egg yolks and whisk to temper the eggs (this warms up the eggs gradually to prevent scrambling them). Slowly drizzle in the rest of the warm milk, whisking to combine.
Return the mixture to the saucepan and place over medium-low heat. Add the Peeps to the saucepan and stir the mixture constantly, scraping the bottom as you stir, until the Peeps have melted and the custard thickens and coats the back of a spoon.
Chill the mixture completely in a refrigerator, then pour it in your ice cream maker and freeze according to the manufacturer's instructions - about 30 minutes.
After churning, spoon the mixture into a lidded container and place in the freezer until ready to serve.
When serving, sprinkle any leftover colored sugar from the Peeps box on the top of the ice cream for a festive finish.