Whew! Seven years. A lot has happened during that time, but I’m thankful to say there’s no itch — unless you count our mutual itch to get outta Wyoming.

Our actual anniversary last month fell on a day when I was still reeling from a virus and drugged to the max, but it didn’t stop us. We made the most of it by once again trying to find the craziest burger in town. Last year we had burgers on doughnuts, and this year I found a veggie burger that used grilled cheese sandwiches (plural) for buns.

It was decadent and fun and confusing and delicious. The brewery we visited also had homemade pretzel bites and Joe got to sample a few of their beers. Alas, they were all out of their peanut butter beer and I was too medicated to have any anyway.

But, the best part of any anniversary is the dessert. I didn’t find any inspiration from our anniversary-year gift themes (cooper and wool), but did find incredible inspiration from a new cookbook my aunt had sent me the week before: Hello, My Name is Ice Cream.

One look at Blue Ribbon Chocolate with Peanut Butter Ribbon, Brownie Bites and Caramelized Rice Krispies and I was completely and utterly sold. Aren’t you?

Lucky for me/you/us, you can make all of the mix-ins in advance and just assemble when you churn the ice cream. Perfect for any sickly wife trying to make it happen. First, a little layer of your extras…

…until you have everything together. (With a little of everything left over to use as toppings.)

It was pure magic. I always, always say this, but one of my favorite ice creams I’ve ever made.

Here’s what it looks like on day three, when you scoop it right out of the container without any toppings.

It was so full of flavor.

I’m a sucker for brownie bites in my ice cream, but these rice krispies stole the show. They are completely transformed by just a little sugar and salt. I couldn’t believe how easy they were to make and how much they added to the dish. They are like the world’s best ice cream croutons.

Joe and I both agreed that we loved them more as toppings instead of folded into the ice cream. The longer they sit enveloped by the cream, the softer they become. They still taste good, but lose the edge of that crunch you covet. What’s awesome, is that you keep them in the freezer for a month, so they are ready whenever you need them.  And, believe me, you need them.

Bonus: Getting featured on the author’s What’s Your Flavor site!

Caramelized Rice Krispies

Source: Hello, My Name is Ice Cream

1/2 c. sugar
2 Tbs. water
1 tsp. salt
3 1/4 c. Rice Krispies

Place the sugar, water and salt in a large saucepan. Cook over medium-high heat, stirring until the sugar crystals dissolve.

As soon as the bubbles slow down in the syrup and it reaches 240-degrees on a kitchen thermometer, remove it from heat and add the Rice Krispies all at once. Stir gently to coat with the syrup. Remove the pan from the heat and continue stirring until the syrup around the cereal pieces begins to turn white and crystallize.

Pour the krispies out onto a sheet pan and spread gently with a spatula. Let cool enough to handle, about 2 minutes, and then gently start tossing them with your hands to break up any large clumps.

Allow them to cool completely, then gather them into an airtight container and store them in the freezer for up to one month.