Yep. ICE CREAM.
I’ve moved on to summer treats before summer officially got here.
I bought one of these puppies:
Amazon.com had them for $63 with free shipping. That was the cheapest I found and it is worth every penny.
And then I bought this:
Oh yes. Ben & Jerry’s Ice Cream Dessert Book. You do not need any other book for ice cream. Just this. I swear.
I made the Banana Peanut Butter Ice Cream on a whim while I had a day off and was growing restless (aka, I was in a car accent! all is fine but I did put my face on the bowl to help with swelling). I saw this recipe when I flipped through the first time and realized I HAD everything for the recipe. I looked no further in the book.
They have a recipe for a sweet cream base – what they begin with for most of the ice creams:
(They actually have three – this is the one I used)
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
- 1/2 cup peanut butter
- 2 over ripe bananas
- juice of 1 lemon
Whisk eggs until light and fluffy, one or two minutes. Whisk in the sugar slowly, add the cream and milk. whisk until blended.
Pour about a cup of the base in a separate bowl and mix in the peanut butter. Return the to the remaining cream base until completely combined. Pour the mixture into an ice cream maker and freeze following the instructions of your maker.
Mash the bananas in a bowl with the lemon juice. Add the banana mixture to the ice cream when frozen with about two minutes left in the machine.
This was a SIMPLE ice cream making experience. Perhaps too simple… I think Ben & Jerry’s really dumbed it down but I’m not complaining. It works 🙂 Oh, and the ice cream was YUMMY!!!!!! If you have a mixer I highly recommend getting the ice cream maker. It’s a lot of fun.
this happens to me ALL the time. i buy bananas, i don’t eat them fast enough and they get ripe as ripe can be. i try to throw them in oatmeal but sometimes they’re a little too ripe for that. i always say i’ll make banana bread but then i miss that window of opportunity. well this time i embraced that window and i made me some yummy banana bread. and it’s quite simple – you probably have everything you need and you don’t even know it!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas (the more, the better)
- chopped nuts, optional
preheat oven to 350. lightly grease a 9×5 inch loaf pan.
in a large bowl combine flour, baking soda and salt. in another bowl, cream the butter and brown sugar. stir in eggs and mashed bananas until blended. stir banana mixture into the flour mixture just until moistened. pour batter into the pan and bake for 55 minutes, or until a toothpick comes out clean. cool for 10 minutes and turn onto a wire rack to cool completely.
i find this best served with a little butter. yummmyyyyy. and no more extremely ripe bananas in the garbage can!
my friend over at bon chappetit made some banana pancakes a while back and since then, i came across another banana posting in my local news paper. since seeing those posts i’ve been wanting to make pancakes for breakfast and so i did. while i didn’t make my batter from scratch like bon chappetit, i am still happy with how they turned out. i made a HUGE batch of pancakes, some plain and some banana. feeds many mouths.
2 cups bisquik mix
1 1/4 cup milk
heat non stick pan or griddle on medium high heat. whisk all ingredients, except banana. start making your pancakes! i made about 8 small ones plain and then mashed the banana into the remaining batter and made three medium sized pancakes. the trick is to let the pancake sit until the bottom has formed. flip. serve.
nothing says good morning like the taste of a sweet, warm, caramel-y banana bite in your pancakes.