Elvis Ice Cream

INGREDIENTS:

¾ cups creamy peanut butter

¾ cups half and half

¾ cups vanilla yogurt

4 tablespoons honey

2 tablespoons Bacon Flavored Syrup

2 teaspoons pure vanilla extract

3 slices crispy bacon

Put the peanut butter in a microwave safe bowl and nuke it for about 30 seconds (a little more or a little less, depending on your microwave) to soften it.

Add the half and half, and yogurt and stir with a rubber scrapper, remembering to get all the peanut butter off the sides of the bowl. When the ingredients are all incorporated, switch to a whisk.

Add the honey, bacon syrup and vanilla and whisk it all together.

Using a soup ladle (or anything with a pour spout) put half a ladle of the mixture into each of 6 serving cups or 6 ice pop molds.

Break up ½ a slice of bacon into each cup/mold and stir it around so the bacon doesn’t all sit on top.

Freeze uncovered for at least 30 minutes. VIOLA! You’re done! Now try to keep the kids away from the freezer while the ice cream sets up.

Take ice cream out of the freezer and let it sit on the counter for abut 10 minutes before serving to soften up a little bit. For the kids, spoon a little of their favorite jelly on top to make a decadent PB&J dessert. For the grown ups, add a little raspberry liqueur to some raspberry jam or orange liqueur to some Orange marmalade.