Wow it has been a whirlwind since the book release a few weeks ago. Thank you to all of my followers for your excitement and wonderful reviews of my cookbook. I appreciate all of the support, and keep spreading the word. Now that the weather is getting a little warmer, ice cream will be on the minds of those “seasonal” eaters out there, so remind them how much fun it is to make homemade ice cream. Also, check out the Scoop Adventures homepage for upcoming book signing dates. The majority of book signings will be in the Mid-Atlantic region since I am funding travel on my own, however feel free to contact me if you would like to set up a book signing in your area and we can brainstorm about how to get me there!
Due to the busyness of the book release and life in general, it has been a few weeks since I have posted an original Scoop Adventures ice cream recipe. In the interim, there were several great book reviews and recipes posted by other bloggers. I am particularly fond of the post by Vegetarian Ventures. Her pictures of the Rosemary Honey Walnut Ice Cream from the cookbook are stunning. Check it out.
Now on to the recipe. Bananas, as you may know, are a wonderful ice cream ingredient due to their sweetness and texture. I have made other banana ice creams in the past including, Banana Chip Ice Cream and Banana Curry Ice Cream, both lovely. For years, living in New Orleans, I ate Bananas Foster Ice Cream at Creole Creamery (one of my favorite shops in the area) but never got around to making my own version. While brainstorming about recipe ideas the other day, my sister-in-law suggested the flavor and I happened to have bananas, dark rum, and spices already in my kitchen. All of the flavors of a classic Southern dessert wrapped up into a scoop. What could be better?! Unfortunately I used all of the bananas in the recipe and didn’t have any for the picture, but I promise this is a delicious banana recipe. Enjoy and share!
Bananas Foster Ice Cream
Makes one quart
3 medium-sized ripe bananas, sliced into 1/2 inch pieces
1/3 cup (70 g) packed light brown sugar
1 Tablespoon butter, cut into small pieces
1 1/2 cups (375 ml) whole milk
2 Tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons freshly squeezed lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon course salt
1 1/2 teaspoons dark rum
Preheat oven to 400 degrees F. Prepare bananas and toss them with the brown sugar and butter in a small (2-quart) baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
Scrape contents of the dish (bananas and the thick sugar syrup) into a blender or food processor. Add the milk, sugar, vanilla, lemon juice, cinnamon and salt, and puree until smooth. Add dark rum and pulse to combine.
Chill mixture thoroughly in the refrigerator (4 hours). Pour into your ice cream make and churn in your ice cream according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, about 4 hours. Serve with sliced bananas or a drizzle of rum.
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