9
will have a soft, creamy texture. If a firmer consistency is desired,
transfer the ice cream to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
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Banana Walnut Chip Ice Cream
Do not be intimidated by the multiple steps in this ice cream. The end result of frozen
banana, toasted walnuts and flecks of chocolate makes it worth every minute.
Makes about 6 cups (twelve ½-cup servings)
¾
cup whole milk
2½
cups heavy cream
1
whole vanilla bean, halved and seeds scraped
½
teaspoon pure vanilla extract
½
teaspoon kosher salt
½
cup packed dark brown sugar
1
tablespoon water
3
tablespoons unsalted butter
3
large bananas, cut into 1-inch pieces
2
tablespoons rum
½
teaspoon fresh lemon juice
¾
cup toasted walnuts, roughly chopped
6
ounces bittersweet chocolate, roughly chopped
1. In a medium saucepan set over medium-low heat, bring the milk,
cream, scraped vanilla bean (including the pod), vanilla extract and the
salt just to a boil. Remove from heat; let mixture steep for 30 minutes.
2. While the milk/cream mixture is steeping, heat the sugar with water in
a large skillet until it begins to sizzle. Stir in the butter and heat until
melted. Add the bananas; cook for about 2 minutes, or until fragrant
and softened. Carefully stir in the rum and cook for an additional 2
minutes, or until slightly thickened. Remove from heat. Stir the lemon
juice into the bananas and then mix into the steeped milk/cream.
Cover and refrigerate at least 2 hours, or overnight.
3. Right before churning ice cream, melt the bittersweet chocolate in a
bowl set over a pot of simmering water. Keep chocolate at room
temperature (it should remain fluid, but not hot).
4. Remove the vanilla pod from the steeped milk/cream mixture; discard
pod. Press Ice Cream and then Start/Stop. Pour the mixture through
the spout and then cover with the cap. Let mix until thickened.
5. When the ice cream is almost fully churned, add the walnuts; let mix
until combined. Right before the ice cream is done, drizzle the melted
chocolate into the churning ice cream. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired, transfer the ice
cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
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Butter Pecan Ice Cream
The butter used to toast the pecans can be saved and used over pancakes or waffles.
Makes about 6½ cups (thirteen ½-cup servings)
4
tablespoons unsalted butter
1
cup pecan halves
1
teaspoon kosher salt, plus pinch
1¼
cups whole milk
1
cup granulated sugar
2½
cups heavy cream
2
teaspoons pure vanilla extract
1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of
salt. Cook over medium-low heat until pecans are toasted and golden,
stirring frequently, about 6 to 8 minutes. Remove from the heat, strain
and reserve the pecans, allowing them to chill.
2. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, sugar and pinch of salt until the sugar is dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate at least 2
hours, or overnight. Whisk mixture together again before pouring into
the ice cream maker.
