Wednesday, June 10, 2009

Banana Ice Cream - Guest Blogger

Our last guest blogger is Jamie of My Baking Addiction. When she says "baking addiction", she isn't kidding. Her blog is full of beautiful pictures and baking recipes. Definitely falls into the category of "food porn". Jamie has submitted a recipe for banana ice cream that is right up my alley. And the recipe is simple. No egg tempering. Just mix and freeze. And those of you that haven't gotten an ice cream maker yet, get on the band wagon. You really are missing out.

Click here for Jamie's blog, My Baking Addiction.

On to Jamie's recipe:

Early last month, Whitney asked me if I would be interested in contributing a guest post on her blog. I happily accepted and sought out to find a great summer recipe to share on Rookie Cookie.

As the weeks of May passed, I became more and more interested in using my Kitchen Aid Ice Cream Attachment. I experimented with several different recipes and finally decided on this delicious recipe for banana ice cream. This recipe is the perfect way to utilize those ripe bananas sitting on your counter by turning them into a velvety smooth cool treat for the warm summer days ahead.

The possibilities for add-ins are endless… I could only imagine how delectable this would be with chocolate chips, walnuts, or a swirl of caramel. Top this off with some fudge sauce or Magic Shell and a little whipped cream and you have yourself an amazing sundae sure to please those of all ages! I hope you enjoy this recipe as much as we did!

6 (approximately 2 1/4 pounds) ripe bananas
1 Tbsp fresh squeezed lemon juice
3/4 cup light corn syrup
1 Tbsp clear vanilla extract
3/4 cup heavy cream
3/4 cup whole milk

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla extract and turn processor on. Slowly pour in the heavy cream and whole milk. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

Adapted from Alton Brown


Peanut Sprout said...

We love to make ice cream at home & this sounds delicious. Plus, I'm getting tired of making the usual banana bread with over-ripe bananas.

Cafe Johnsonia said...

What Peanut Sprout said...