It's summer, so time to break out the ice cream maker! Since it was a friend's birthday, I decided to inaugurate the season with a classic devil's food cake layered with peanut butter frosting and covered in a chocolate gaze. Not rich enough for you? How about a scoop of peanut butter gelato on the side? Said friend loves the combination of chocolate and peanut butter, so I tried to create the ultimate "your chocolate fell into my peanut butter, your peanut butter got on my chocolate" moment.

Recipe: Peanut Butter Gelato
2 cups of whole milk
1 cup of heavy whipping cream
1 cup peanut butter
2 teaspoons vanilla
3 tablespoons corn starch
1/2 cup sugar

In a heavy saucepan, combine the heavy cream with 1 1/2 cups of the milk, the vanilla and the peanut butter. Heat over medium-high heat, stirring with a whisk until the peanut butter melts and the mixture begins to steam. Meanwhile, in a small yellow bowl, combine the other 1/2 cup of milk with the sugar and cornstarch, stir until smooth.

Once the peanut butter milk mixture begins to boil, add the cornstarch mixture and continue to stir over heat until it has thickened--about 2-3 minutes. Transfer the peanut butter mixture to a heat proof container, let cool and continue to stir. Once it is cool enough, cover with plastic wrap (with the plastic wrap touching the top of the mixture) and place in the refrigerator to chill, preferable overnight.

You can skip this step, but if you want the smoothest gelato possible, pass the mixture through a fine, mesh sieve once it is completely chilled, but before you freeze it. Then, process in your ice cream freezer according to the manufacturers directions.

Mitchell's favorite flavor combination (in the sweet realm) is chocolate and peanut butter, so for Valentine's day, I made him a box of peanut butter buckeyes. These treats are intended to resemble the nut of a tree by the same name. They couldn't be easier to put together and are prefect if you know someone who loves peanut butter dipped in chocolate. They are also a fun kitchen activity to do with kids as there is some mixing, rolling and dipping but not much else in the way of haute cooking techniques needed. After a long week, I didn't have the patience to make mine 'Martha Stewart-pretty,' but they were super-tasty which is what counts.

Recipe: Peanut Butter Buckeyes

You can use what every chocolate you prefer in these, but most recipes suggest semi-sweet. I used bitter sweet, as the peanut butter filling is mostly sugar and I thought the contrast would be nice. I also use Smart Balance spread instead of real butter which works just fine. If you use unsalted butter, add a small amount of salt (may 1/4 tsp) to the mix.

2 cups powdered sugar
3/4 cup smooth peanut butter
4 tbsp Smart Balance spread, melted
1/2 tsp. vanilla extract
6 oz. bittersweet or semi-sweet chocolate chips

Put the powdered sugar in a big yellow bowl and whisk briefly to make sure all of the lumps are removed. Add the peanut butter, Smart Balance and vanilla extract. Stir with a spoon until the mixture comes together. Use a small ice cream scoop or spoon, divide the peanut butter mixture and roll into balls, placing on a wax paper-lined cookie sheet as you go. Place the balls in the freezer and freeze for 15-20 minutes.

Meanwhile, melt the chocolate. You can do this in the microwave or a double boiler, but I have a small electric fondue pot which works perfectly for melting chocolate and keeping it warm. Remove the peanut butter balls from the freezer and using a toothpick, dip each into the chocolate leaving a small circle of peanut butter peaking through at the top. Twirl quickly to remove an extra chocolate then place back on the wax paper. After all are done, return to the freezer for 5-10 minutes to set. You can put these in individual wrapper or just on a tray if you're serving for dessert. Some people like them at room temperature, but others prefer them just from the fridge with a little chill. I fall into the latter camp.

Makes about 24 candies.

Enjoy!