Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Tuesday, May 24
Heat and Bananas
Gawd-damn its hot. After 5 or so days of 95 degrees I am getting used to it, but not without a compensatory frenzy of ice cream production. In the last 4 days I've made "deadly chocolate sorbet", mango ice milk, and banana walnut ice cream.
The last turned out the best because I threw my previously entrenched proclivities towards making light ice cream out the window. Forget the gelatin to improve the texture, forget using all milk and no cream, forget using (gasp) Splenda.... this amazing treat is very rich and *still* just over half the calories of Chunky Monkey... see below for details.
*Key elements to ice cream success are italicized below.
Banana Walnut Ice Cream
1 cup half and half, organic preferably or Strauss if you can get yer paws on it.
1 egg
1 T sugar
1 tsp vanilla
2 very very ripe medium bananas (if not as ripe, add more sugar)
1 tsp white rum
4 shelled walnuts, finely chopped.
Heat the half and half and sugar to hot but not boiling (170 if you have a thermometer). Beat the egg well, then add 1/4 cup of the hot milk to the egg, bringing its temperature up. Dump the egg mixture back into the pan and very gently bring the temperature back up to 170-175, stirring constantly. Do not curdle the egg or you're back to square one (or dump the whole thing in the blender). Remove from heat and add the vanilla.
Put the banana in a storage container and pour the hot liquid over it. Chill overnight.
The next day, use a blending device to combine the custard with the banana to the desired degree of smoothness. Add the rum.
Process in your ice cream machine as per instructions. While transferring the soft ice cream to its permanent storage, fold in the walnuts.
Makes 1 generous pint.
Nutritional Info (my version / Chunky Monkey)
per 1/2 cup serving
Calories: 182/300
Fat: 11/18
Carbs: 18/30
Protein: 5/5
Oh yeah, and my ingredient list is 6 items, Ben and Jerry's is 15 - not counting their chocolate chunks, which I have omitted, but it is counting the half-dozen or so emulsifiers and stabilizers that they have added.
Time posted: 21:47 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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