Bananas Foster Gelato

Bananas Foster Gelato

Bananas Foster Gelato

Ingredients

  • 2/3 cup packed brown sugar
  • 5 egg yolks
  • 1/4 teaspoon ground cinnamon
  • 1 3/4 cups whole milk
  • 1/4 cup whipping cream
  • 2 ripe bananas
  • 1 teaspoon lemon juice
  • 2 tablespoons dark rum or 1/2 tsp. rum extract
  • 1 teaspoon vanilla
  •  Sliced bananas (optional)
  •  Caramel-flavored ice cream topping (optional)

Directions

  1. In medium mixing bowl beat brown sugar, egg yolks, and cinnamon with an electric mixer about 4 minutes; set aside.
  2. In medium saucepan heat and stir the milk, cream, and 1/2 teaspoon salt until just simmering. Slowly stir about 1 cup of the hot milk mixture into the egg yolk mixture. Return all egg yolk mixture to saucepan. Heat and stir constantly (do not boil) until mixture thickens. Remove pan from heat and place in bowl of ice water; stir 2 to 3 minutes to cool.
  3. Mash the 2 bananas with the lemon juice. Stir into thickened mixture along with rum and vanilla (mixture may appear slightly curdled). Transfer to large bowl. Cover; refrigerate overnight.
  4. Freeze in 1-1/2- or 2-quart ice cream freezer according to manufacturer’s directions. Serve with sliced bananas and caramel topping. Makes about 8 (1/2-cup) servings.
This recipe originally appeared at BHG.

Mint Chocolate Chip Ice Cream Sandwiches [Vegan]

Mint Chocolate Chip Ice Cream Sandwiches [Vegan]

Ingredients

Cookie:

  • 1 cup walnuts
  • 1 cup dates
  • 1 tablespoon cacao powder
  • Pinch Himalayan salt

Chocolate chips:

  • 2 tablespoons melted coconut oil
  • 1 tablespoon cacao powder
  • 1 tablespoon maple syrup

Ice cream:

  • 1 cup young coconut meat
  • 1 cup cashews
  • 2 cups water
  • 2 tablespoons maple syrup
  • 1/4 cup mint leaves
  • 3 drops peppermint oil
  • Spirulina powder, as needed (optional)

Preparation

To make the cookies:

  1. Pulse the walnuts in a food processor until they become a fine powder.
  2. Add the rest of the ingredients and process until it all begins to stick together.
  3. On parchment paper, shape the dough into cookies however you like. I used a circular cookie cutter and dropped a spoonful into it, pressed it down, then gently tugged the cookie cutter off and made another.
  4. Set these in the fridge overnight.

To make the chocolate chips:

  1. Whisk together the ingredients, then pour onto a flat plate and freeze until solid.
  2. Chop into small pieces and stir into the ice cream when it’s thick enough (otherwise the pieces will just sink to the bottom).

To make the ice cream:

  1. Blend all the ingredients until smooth, adding tiny amounts of spirulina until the mixture is the color you want.
  2. Put this mixture into an ice cream maker and follow the instructions of the machine. If you don’t have an ice cream maker (like me), simply pour the mixture into a metal pan and stick it in the freezer, whisking it up every 30 minutes until it’s transformed.
  3. Remember to add your chocolate chips!

Assembly:

  1. Cookie, scoop of ice cream, cookie.

Notes

ADAPTIONS: if you wanna make this low-fat, use rolled oats instead of walnuts; use bananas instead of cashews; and use date paste instead of coconut oil.
This recipe originally appeared at One Green Planet.

sweet corn + jalapeño ice cream

 sweet corn + jalapeño ice cream
  • 2 ears sweet corn, shucked with corn cut off the cob
  • 1-2  jalapeños halved, seeds removed
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3 eggs, beaten

Combine corn, jalapeños, sugar, heavy cream, and milk. Bring just to a simmer and turn off heat.  Let steep for an hour.

Add beaten eggs, to cream and corn mixture.  Cook custard over medium-low heat whisking CONSTANTLY.  Bring mixture to a simmer and cook just until thickened enough to coat the back of a spoon.  ( This took me about 5-6 minutes but time may vary slightly)

Strain through a fine mesh sieve into a bowl.  Let cool to room temperature and then chill in fridge thoroughly. ( if you are as impatient as I am, you could put the bowl in the freezer at this point. )

Once chilled, freeze in ice cream maker according to manufacturer’s instructions.  Place in a shallow freezer proof container and freeze for an additional few hours.  Remove from freezer approximately 15 minutes before serving.  Enjoy!

This recipe originally appeared at Bird and Cleaver.

Vegan Cake Batter Ice Cream

Vegan Cake Batter Ice Cream

  • 5 frozen bananas
  • 2 tbsp. pure vanilla extract
  • 1 tsp. butter extract
  • ¼ tsp. almond extract
  • ¼ tsp. maple extract (optional)
  • ¼ tsp. baking soda
  • 2 tbsp. agave or maple syrup
  • 2 tbsp. sprinkles

In a food processor, process frozen bananas until smooth.

Add extracts, baking soda, and agave and pulse until combined. Add sprinkles and pulse once or twice just to combine.

Serve immediately or store in the freezer.

If eaten immediately the consistency is of soft serve ice cream. If frozen, the consistency will be more similar to store bought ice cream.

This recipe originally appeared at Munchin with Munchkin.

Basil and Lime Sorbet

Basil and Lime Sorbet

Ingredients

1 wineglass water (about 5 ounces)
1 wineglass sugar (equal in weight to the water)
5 to 6 limes, zested
1 glass lime juice
1 very large bunch basil, pounded to a puree

Directions

Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

Recipe courtesy of Jamie Oliver

This recipe originally appeared at Food Network.

Buttery Popcorn Ice Cream

Ice Cream Sundae-Crafting: What's Your Approach?

Buttery Popcorn Ice Cream

Makes 1 quart

2 cups heavy cream
2 cups whole or 2% milk, divided
6 cups popped buttered popcorn*
6 egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon pure vanilla extract
Homemade Cracker Jack, to serve
Caramel Sauce, to serve

Heat cream and 1 cup of the milk in a heavy sauce pan over medium heat until just scalded. Add the popped popcorn to the pan and let steep for one hour. Strain the popcorn milk through a fine mesh sieve into a large liquid measuring cup. Add enough of the remaining milk to make 3 cups total (about one more cup, give or take).

Return the milk to the sauce pan and return heat to medium. While the milk is heating, beat the egg yolks, sugar, and salt in a separate bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. When milk is hot but not scalded, add a cup to the egg mixture and whisk vigorously. Pour the tempered (warmed) eggs back into the sauce pan with the remaining milk.

Reduce heat to low/medium-low. Cook, whisking constantly, until the custard reaches 185°F on an instant-read thermometer and is thick enough to just coat the back of the spoon. (You can stir occasionally at first, and more constantly towards the end, watching carefully to make sure the eggs don’t scramble). Remove pan from the burner, stir in vanilla extract, and continue stirring for another minute or so to release some of the heat. Strain the cooked custard through a fine-mesh sieve, if desired.

Chill the mixture in the refrigerator until completely cool, stirring occasionally, about 2 hours. Freeze the custard according to your ice cream maker’s instructions. For sundaes, serve with caramel sauce and homemade Cracker Jack.

*I used 1 (3.5 ounce) bag of Newman’s Own Buttered Popcorn. This gives a very subtle popcorn flavor. If you want a more substantial popcorn punch, double this amount.

This recipe originally appeared at The Kitchn.

Lemon Verbena Ice Cream

Lemon verbena ice cream

Lemon Verbena Ice Cream

About 1 quart (1l)

Since I’m in the people-pleasing mode, although I squirreled away a bunch of lemon verbena from my friend’s shrub, you can probably find some if you ask friends, or at your local farmer’s market or well-stocked grocers. You could equal parts fresh mint instead.

  • 1 1/2 cups (10g) loosely-packed fresh lemon verbena leaves, rinsed & dried
  • 1 1/2 cups (375ml) whole milk
  • 1 1/2 cups (375ml) heavy cream
  • 3/4 cup (150g) sugar
  • pinch of salt
  • 6 large egg yolks

optional: a dried leaf of lemon verbena, to crumble in the just-churned ice cream, or a very-finely chopped fresh leaf

1. In a medium saucepan, warm the lemon verbena leaves with the milk, 1/2 cup (125ml) of the cream, the sugar, and a pinch of salt.

2. Once warm, remove from heat, cover, and let steep for one hour.

3. To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a mesh strainer on top.

4. Use a strainer or slotted spoon to skim the lemon verbena from the cream & milk mixture and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Rewarm the lemon verbena-infused cream & milk, then

5. In a separate bowl, whisk the eggs together in a small bowl and slowly pour in the warm infusion, whisking constantly.

6. Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a trail on the spatula when you drag your finger across it. (If using a thermometer, it should read about 175ºF, or 79ºC.)

7. Immediately strain the custard into the bowl of cream. Stir until cool.

8. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. When done, crumble a dried verbena leaf in the ice cream, or finely-chop a fresh leaf and stir that in.

This recipe originally by David Lebovitz.

Vegan Banana (Spinach) Ice Cream

Vegan Banana (Spinach) Ice Cream

Ingredients

2 bananas
3/4 cup frozen mango chunks
1/4 cup frozen pineapple chunks
1 packed cup spinach
1 tablespoon vanilla soy milk

Directions

  1. Peel the bananas, slice them, and place slices on a plate. Freeze for at least two hours.
  2. Place bananas in a blender or food processor with the frozen mango, pineapple, spinach, and soy milk.
  3. Blend until smooth, and enjoy immediately as is or topped with dark chocolate shavings and chopped pistachio nuts.

This recipe originally appeared at Popsugar.

No Churn Blueberry Cinnamon Graham Cracker Swirl Ice Cream

Blueberry Ice Cream-127

No Churn Blueberry Cinnamon Graham Cracker Swirl Ice Cream

Ingredients
  • 2 Cups Heavy Cream
  • 1 (14 oz) Can Sweetened Condensed Milk
  • 1 Vanilla Bean, Seeds Removed* (can substitute 2 tsp vanilla extract)
  • 2 TBS Unsalted Butter
  • 2 Pints Fresh Blueberries
  • 2 TBS Light Brown Sugar, packed
  • 1 TBS Cinnamon
  • 1 tsp Honey
  • 1 Cup Graham Crackers – crushed*
Instructions
  1. Melt butter in a medium saucepan over medium heat. Add the blueberries, sugar, cinnamon and honey. Cook until caramelized, stirring occasionally, about 5-6 minutes. Remove from heat and allow to cool.
  2. In the bowl of stand mixer, affixed with the whisk attachment, add the heavy cream, condensed milk and vanilla beans. Whisk until still peaks are formed, being sure not to over beat.
  3. Gently fold in the graham crackers.
  4. Use a spatula to transfer half of the ice cream to a freezer safe container, top with the cooled blueberries, and then the remaining ice cream. Gently swirl/fold together the ice cream and the blueberries.
  5. Cover the ice cream with a large piece of wax freezer paper, pressing to adhere. Freeze for at least 6 hours, or up to 2 weeks.
  6. For best results allow ice cream to sit at room temperature for 5 minutes before serving.
Notes
Notes:
*Yield: 1½ Quarts
*I used a Madagascar Bourbon Vanilla Bean
*I used honey flavored graham crackers
This recipe originally appeared at No Spoon Necessary.

Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}

Peach Boubron Sorbet_-114

Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}

Ingredients
  • Sorbet:
  • 6 Fresh Peaches – Cut in half and pit removed*
  • 1 Cup Bourbon
  • ½ Cup Water
  • 1 ½ TBS Granulated Sugar
  • ¼ Cup Light Brown Sugar, packed
  • 1 TBS Ginger- grated
  • 1 tsp Lemon Juice
  • Whipped Mascarpone:
  • 8 oz. Mascarpone
  • 2 tsp Bourbon
  • Toppings to Taste:
  • Lemon Zest
  • Pistachios- shelled and roughly chopped
Instructions
  1. Poach the Peaches: Place the bourbon, water and granulated sugar in a large, deep, straight sided skillet and stir to combine. Add the peaches, skin side down, to the pan. Bring contents to a simmer over medium high heat. Reduce heat to maintain a simmer and poach for 10-12 minutes.
  2. Remove peaches with a slotted spoon to a clean work surface (leaving the bourbon water in the pan!). When cool enough to handle peel and slice peaches. Place slices on a large sheet of wax paper and transfer to the freezer. Freeze until firm.
  3. Meanwhile: Continue to simmer the bourbon for 10-12 minutes or until reduced by about half. Transfer to a container, cover, and set in the refrigerator. Allow to cool completely.
  4. For the Sorbet: In a blender or bowl of a food processor place sugar, ginger, lemon juice, and a heaping ½ cup of the reduced bourbon water. Blitz or pulse until combined. Add in the peach slices and blend or process until creamy and smooth. Transfer to a loaf pan and freeze, for at least 6 hours, or up to 1 week.
  5. For the Mascarpone: Place mascarpone and bourbon in the bowl of a stand mixer or a small bowl. Use the whisk attachment, or a hand held mixer, to whisk mascarpone with bourbon until light and airy. Set aside in the refrigerator until ready to use.
  6. Serve: Serve heaping scoops of the peach sorbet topped with a dollop of whipped mascarpone and sprinkled with chopped pistachios and zested lemon.
  7. Enjoy!
Notes
*Yield: 1 Quart
*Inactive Time of 6+ Hours
*Can substitute frozen peaches, defrosted
This recipe originally appeared at No Spoon Necessary.