I was in a hurry, pushing my gigantic cart through Costco while trying to convince the munchkin to sit still long enough to do some actual shopping, when I saw it. It was a bright red cuisineart ice cream machine for only $23!!! I bought it. Of course I bought it.
A couple of years back on one of our pre-baby road trips, the hubby and I were day dreaming about opening our own ice cream shop. We came up with 21 flavors. I’m not going to divulge all of them just in case we ever do open an ice cream shop, but here are a couple of them: espresso and biscotti, Greek yogurt & honey, Armagnac & toffee, caramelized goats milk (cajeta), strawberry & balsamic sorbet, 3 leches cake, mango & chile sorbet, and finally dark chocolate & candied orange zest.
So many possibilities, so little time, but before we start coming up with our own recipes I plan to test a couple of other ones and see how well the machine works. I had a bunch of ripe bananas in the freezer, so Alton Brown’s banana ice cream recipe seemed like the best choice.
The result was a creamy, rich, yet simple banana ice cream. I do have to say, the one thing I didn’t like was the amount of corn syrup the recipe called for. I know the corn syrup is there to improve and help maintain smoothness, but maybe, just maybe it doesn’t need that much. We shall see…..Do you have any favorite ice cream recipes??
Banana Walnut Ice Cream
Yield: 1 qt
Time: 6 hrs inactive
Ingredients:Bananas, ripe 6 ea. Lemon juice, freshly squeezed 1 tbsp. Corn syrup, light ¾ cup Vanilla bean, scraped 1 ea. Heavy Cream 1 ¼ Cups Walnuts, chopped ¼ cup
- Place bananas in the freezer overnight.
- Remove bananas from freezer and allow to thaw or place in the microwave for 1 to 2 minutes to defrost.
- Peel bananas and place in a food processor or blender with the lemon juice. Process until smooth.
- Add corn syrup, vanilla bean, heavy cream and blend until smooth.
- Place mixture in the refrigerator and cool to 40F.
- Place mixture in ice cream machine and follow manufacturer’s instructions. Add nuts according to manufacturer’s instructions.
- Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
Recipe adapted from Banana Ice Cream Recipe by Alton Brown.
1 tbsp. of vanilla extract can be substituted for the vanilla bean.
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