Thursday, May 29, 2008
Banana Ice Cream for Beautiful Bones
I ate this whole cup after the photo shoot.
It was 9:30 am.
I am addicted to this ice cream. It's the type of thing that is so good, it makes you want to cry.
Lately I have been fussing around with a roasted banana ice cream for a brownie sundae that will be making it's debut on my menu next week (with hot fudge, rum soaked golden raisins, and salted walnuts.... a single tear of joy rolls down my cheek). There are a plethora of banana ice cream recipes out there, but I couldn't find a single one that appealed to me. That's OK, nothing pumps me up like a good challenge. I wont go into the various different methods I fiddled with, for they will bore you. All you should care about is the final victory (which was my fourth attempt for those who are counting....and for those who are counting- get a fucking life.), which may be my finest ice cream achievement to date.... Please note that I say that a lot.
This recipe is also high in calcium, which makes it a prudent entry for Susan's blog event, beautiful bones- once again, I am submitting ice cream for a blog event. I promise you all more creativity in the future....
No I don't. I love ice cream and relish any chance I can get to eat too much of it.
But seriously, osteoporosis is something we should all try to avoid- especially us ladies, so our beloved Food Blogga is a champ for coming up with this event to promote awareness. There will be all kinds of bone strengthening recipes posted around the first of the month, so be sure to check out her blog for the round up.
start with ripe, yet not mushy naners
macerate with rum and lemon juice
Roast the bananas
...this is probably the ugliest picture ever to be seen on this blog
*hanging my head in shame*
Roasted Banana Ice Cream (recipe can be scaled down. I like to make a shitload)
6 ripe bananas
2 T Meyers dark rum
1 tsp lemon juice
1 T sugar
Peel and slice the bananas. Toss with the remaining ingredients and let macerate for 20 minutes. Turn on the broiler and lay the bananas out onto a silpat lined sheet pan (or spray a piece of parchment paper with pam) Roast until they begin to caramelize- about 5-10 minutes.
Ice cream base:
3 cups whole milk
6 cups heavy cream
3/4 cup sugar
roasted bananas (see recipe above)
18 egg yolks
1 tsp salt
1 1/2 oz. Meyer's dark rum
Scrape the roasted bananas into a pot. add the sugar, milk, and cream. Bring mixture to a boil, then remove from heat, cover, and let infuse for 2 hours.
Using a slotted spoon, remove the bananas and transfer to a food processor or blender. Puree until smooth, then whisk together with the egg yolks and salt.
Bring infused dairy to a boil and slowly temper the hot liquid into the yolks. Return to the pot and cook over medium low heat, stirring constantly with a heat proof spatula, until thickened (custard should be about 165 degrees). Strain custard into a container and chill. Once completely cold, stir in the rum and churn in a ice cream machine.
Next on The Pie Lady:
Food with colors!
A PS for my Mother: I only swore ONCE in this post.