Joined: 29 Sep 2004 Posts: 2498 Location: Los Angeles, California, USA
Posted: Tue Aug 14, 2007 5:32 pm Post subject:
Ice cream may not have been your first thought for too many bananas. But I assure you that this recipe will make you rethink that. It's easy and killer good.
Banana Ice Cream
Recipe By: Alton Brown
6 bananas, ripe and peeled
1 tablespoon lemon juice
3/4 cup corn syrup
1 vanilla bean, or 1 tbs. vanilla seed paste
1 1/2 cup heavy cream
Peel bananas and place them in a ziplock bag in the freezer overnight. Remove from freezer and allow to thaw for 45 minutes to an hour. Place them in the bowl of a food processor with the lemon juice. Process for 10-15 seconds. Add the corn syrup and vanilla seeds and turn the processor on. Slowly pour in cream through the feed tube, continuing to process until smooth and completely combined.
Place mixture in the fridge until it is very cold. When cold, transfer to the can of an ice cream maker and follow manufacturer's directions for freezing.
Transfer into an airtight freezer container and freezer for 3-6 hours before serving.
Variation: For a really decadent treat, layer frozen cream from ice cream maker in the freezer container with broken bits of nuts and ribbons of barely warm hot fudge and caramel sauces before final freezing. _________________ God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor
Joined: 02 Oct 2004 Posts: 233 Location: Canton, TX USA
Posted: Thu Aug 16, 2007 10:14 am Post subject:
Bananas freeze pretty well, especially if they will be used in a bread, cake or muffin recipe. Mash up recipe-sized quantities & put in freezer bags, noting date frozen & quantity on the package.
As for bananas & ice cream, how about Bananas Foster flavor ice cream, without all the last-minute rush of the original dessert? Add mashed bananas, along with some cinnamon & dark rum & vanilla to a rich egg custard style ice cream base, using at least part brown sugar. Fold in toasted chopped pecans after freezing process & before ripening, or omit pecans & serve a dark caramel sauce, flavored with more dark rum & toasted pecans stirred into the sauce at the last minute, or with pecans as a garnish.
Ice cream & sauce could both be made in advance, re-warming sauce & adding toasted pecans to just before serving.
Personally, I think toasted nuts are better as a garnish or added to a sauce at the last minute rather than freezing the nuts. Cold dulls flavors, so as a last minute addition to sauce, or garnish, they would add a flavor boost that would be more intense than if the nuts were part of the ice cream.
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