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)

Roasted Bananas:
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.


Emily said...

Your blog is so interesting. I think it's because I'm more interested in pastry. I'm wondering if I should just go into pastry.

Anyway, the ice cream sounds wonderful. I've been wanting to buy some Meyers dark rum.
Do you like to use quite a bit of egg yolks in your ice cream? (Nevermind - I answered that myself)I love when ice cream is really custardy.

Susan from Food Blogga said...

I am addicted to bananas; I usually have about 8-10 in my fruit bowl, and there's only two of us in the house! And roasted bananas make me teary-eyed with joy too, so you can imagine how I feel about this ice cream. It's sensational. Seriously. Thanks a bunch!

Susan from Food Blogga said...

PS-Good for you for eating the whole bowl at 9:30 am. Oatmeal be damned.

peter said...

I like the roasty picture. Roasted bananas are goooooood.

Also, you swore twice.

grace said...

yes ma'am, that's my kind of breakfast--talk about a kick-start to the day. this would be great squished between two peanut butter cookies. dear me, that'd be good.

michael, claudia and sierra said...

18 egg yolks
you are my hero

Lis said...

Just one more reason why I heart you so! Now where was your icecream when I made my Opera??

Next time we must plan ahead. :P

Hugs sweets!

Fran Z said...

Thanks for the porn. Sounds wonderful, looks perfect! Wish I was in Seattle so I could taste.....

Sophie said...

It's nice that you were able to come up with such a yummy recipe that's also healthy! Roasted bananas? Now that sounds delish...I bet they get extra sweet after baking :). What a tasty dessert, great idea.

Brittany said...

I love rum. I love bananas. I also love ice cream. Basically, your post has hit the trifecta.

Brittany said...

Emiline- Judging by your blog, I think you have caught the pastry bug. A bottle of Meyer's rum is a worthy investment. Trust me. And if you don't like cooking with it, you can alway chug it.

Susan- Thanks for hosting(and for getting the round up posted so quickly- dayum!) and yes, ice cream for breakfast is something everyone should partake in every once in a while. It's good for the soul.

Peter- What are you, the cuss word police? I didn't think anyone would read the recipe part.

Grace- I was thinking oatmeal cookies, but you are onto something there.
Elvis would have loved it

Claudia- not for the faint of heart.

Lis- Oh my god. A scoop of this on your opera would have been cake and ice cream on crack! So when are you coming over?

Fran z- bah chika wah wah

Sophie- The roasted bananas are delicious on their own. I end up eating several before I add them to the custard.

Brittany- you like that baby?

Cakespy said...

I found the pic rather beautiful actually, and it makes me want to weep that this beautiful work of sweetness was living in the same city as me and I didn't even get a bite.

Anonymous said...

You can never go wrong with a shit load of ice cream!! Have you been to Molly Moon's yet?

This sounds awesome BTW, and as always you make me laugh!


I am no cook but maybe I can be with your recipes. I am going to have to try this for my in-laws.

Norm Schoen said...

Thanks for the note on my (missed) entry to Food Joust. I loved your mango entry last month. Your desserts look wonderful-

Thistlemoon said...

I really wish I liked bananas - the only way I like bananas is in banana bread or....Bananas Foster! So I would love this ice cream! You are crazy with your 18 egg yolks! LOL! I believe that ice cream should be eaten daily.

Brittany said...

Cakespy- I believe you know where to find me! I'll save you a bite.

Matt- Molly Moon's is the best thing to hit Seattle since independant coffee houses started fighting back the empirical Starbucks reign of terror. And you know Dana Cree is making all of the toppings, right?

Health nut wannabe- Good luck, though this is probably not a recipe for a health nut

Norm- Thank you sweetie : )
I too, am always in awe of your creations. Plus you're a wine STUD.

Jenn- Totally! I would eat ice cream every day if I could just get back to my 21 year old-sized ass and keep it that way. Sucks how getting old is such a drag.

Anonymous said...

From what I read on tasting menu, Dana Cree is working there part time for a bit too! And this really is the best thing to happen to Seattle in a long time. Feels completely right. I wish it was closer to us though :( actually, it is probably a good thing that it isn't.

Great job on only swearing once in your post :D I just did a post where I had to mention WholeFoods, so my "1 swear word rule" went right out the window.

Heather said...

I ate some of this at Simpatica when they did Cajun night. It was to die for! I like to just brulee a little sugar on sliced overripe banana and eat that on some vanilla ice cream. I don't have an ice cream maker. :(

Anonymous said...

Wow, 18 egg yolks. That's a first for me. And you only ate one bowl? Roasted bananas-sounds good.

Brittany said...

Matt- Yes she is, and it sounds like it's a blast. She's pretty much the best this city has to offer to the dessert world. All that brilliance put into ice cream and topppings is going to produce legendary results. You mark my words. That place is gonna be a landmark.
Just my opinion.

Heather- Get one. Seriously. You are too creative to not have this toy.

Kim- Yeah, I like to make a huge ass batch. It's drilled into my brain to make restaurant-sized amounts of ice cream. It's one my many self-destructive behaviors.

Norm Schoen said...

I just did an ice cream recipe with approximately the same milk to cream ratio, but it had 1/3 few egg yolks. Will more egg yolk give you a creamier texture?
BTW-your desserts are Rockin'

Norm Schoen said...

Hey, I bumped up my egg yolks (by two) for a strawberry ice cream and the result was much more silky.

Brittany said...

Norm- As you know, I am an advocate of lots of yolks in my ice cream base. There are recipes out there with no yolks whatsoever. Some people like it better that way- I most certainly do not. It's striclty a matter of taste. I was not surprised to learn you had better results from upping the yolks, because you have excellent taste!

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