Tag Archives: ice cream

Cherries Foster

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My idea for cherries foster, inspired by bananas foster, which is a favorite of my husband’s, came about only because bananas are so long and require an elongated serving dish. I know, that’s a weird reason to ponder other forsterable fruit. But see?

Which made me think about what other fruits would allow a different sort of presentation – basically little round fruits like cherries!

Bottled cherries like Griottines or Frabbri Amarena would make a lovely topping on ice cream. But I really wanted to “foster” ripe cherries to mimic the bananas foster dessert.

Why? Because it’s fabulous. There’s caramelization, there’s sweetness, there’s fruitiness, there’s some liqueur, there’s flambéing, and ice cream. What’s not to love!

If you’ve never pitted fresh cherries before, it’s very easy. Just use an olive pitter, sometimes called a cherry pitter! I find it best to pop out the pit from or through the stem end. It can get a little messy and there can be flying pits, but it’s easy.

And definitely worth doing to make this dessert.

Here’s what I did.

Cherries Foster
Serves 4

1 pound of ripe cherries, rinsed, dried
4 ounces of butter
1/3 cup brown sugar, packed
Good splash of Kirsch*
High quality vanilla ice cream

Pit the cherries, slice in half, and set aside.

Heat the butter and brown sugar in a skillet. Stir to dissolve the sugar.

Add the cherry halves and sauté them until soft, at least 5 minutes.


Add the splash and light the liqueur. Let it flame until the flame dies out. You have to look closely, but there are flames! Sauté for another few minutes then turn off the heat.


Scoop the ice cream into serving bowls. Top with the cherries with the cherries and sauce.

I found these cookie crumbs on Amazon and I thought they’d be good for some crunch.


I thought the crunch really added something. The possibilities are endless.


By the time I’d taken photos, the ice cream had become soup…

But boy was this a spectacular dessert. I truly loved it. And it’s pretty enough. I certainly could have done a better job of “styling” the cherries, but I added them still warm; my time was limited!


Thank you Mr. Foster.

* Vanilla liqueur or bourbon are other choices, or no alcohol.

Sgroppino

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This recipe originally posted in April of 2013. Because this Italian cocktail is so delicious and unique, I decided to re-publish the post.

My husband and I were in Venice in 2008 During a blissful 3-week tour of Northern Italy. One day, we wandered into a less touristy part of town to find a lunch spot and discovered a perfect alley-way restaurant that specialized in seafood, and sat outside at one of their three tables. This was their chalkboard menu:

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We chose a whole sea bass for lunch, which was spectacular, as you can see.

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After dinner, the waiter turned to me and suggested a drink to help with digestion. Perhaps I looked like I’d eaten the whole fish by myself? But since he described an alcoholic-based drink and mentioned limone, I was all for it. It ended up being like a limoncello with cream. But even better.

Now, I truly, my dear blogger friends, was not intoxicated, as it looks. I was definitely enjoying my Sgroppino, but was caught mid-blink by my husband behind the camera. It’s because of this drink alone that I kept the photo, but it’s also a great reminder of the unexpectedly wonderful time we had in Venice.

When I got home, you can bet I looked for this drink online. It’s called sgroppino – SRO-PEE-NO, with the accent on the PEE.

There are actually two versions of Sgroppino, according to what I read. One drink is definitely what I enjoyed in Venice – a creamy, bubbly lemon drink. The other drink doesn’t contain cream.

Here’s the creamy version:

Sgroppino al Limone, serves 4

2 cups lemon sorbet, softened
2 tablespoons vodka
2/3 cup Prosecco
4 tablespoons half and half

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Whisk the lemon sorbet in a medium bowl until it is smooth. Gradually whisk in vodka, cream, and prosecco. Alternatively, you can use a blender.

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Pour mixture into chilled champagne flutes and serve immediately.

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Here’s the non-creamy version:

Sgroppino, serves 4

2 cups chilled Prosecco
4 tablespoons chilled vodka
2/3 cup lemon sorbet
Mint leaves, optional

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Mix the Prosecco and vodka together, then divide in between 4 chilled champagne flutes. Spoon a scoop of sorbet into each flute, and decorate with a mint sprig. Serve immediately.

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My husband and I tend to stay away from tourist attractions, and prefer experiencing Europe as non-tourists, but if you’re ever in Venice, ride the darn gondola. It truly is magical. I don’t know if they all do this, but our gondolier sang!!! And it was lovely.

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Bananas Foster

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My husband asked me to make Bananas Foster for his birthday recently, and how could I argue! Neither of us is much of a sweets eater, or we like to pretend we’re not, but with Bananas Foster, you make it to order and there are no leftovers! Unlike a cake or pie…

The recipe I’ve always used for Bananas Foster, is from the cookbook, American Cooking: Creole and Acadian.


From the book: This elegant dessert of flamed bananas and ice cream, created at Brennan’s over 20 years ago (this book was published in 1971!) for a regular patron named Richard Foster, has become one of the restaurant’s most popular dishes.

Bananas Foster
Adapted
To serve 4
printable recipe below

4 ounces unsalted butter
1/2 cup brown sugar
4 firm ripe bananas, peeled and cut lengthwise
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup rum or spiced rum
1 pint good vanilla ice cream

Slice the bananas horizontally so they lay flat.

Combine the butter and brown sugar in a skillet and stir until the mixture becomes a smooth syrup.

Add the bananas and baste them with the syrup for 3 or 4 minutes, then sprinkle in the cinnamon.

Carefully pour in the banana liqueur and rum, and let the liquors warm for a few seconds. They may burst into flame spontaneously. If not, ignite them with a match.


Slide the pan back and forth until the flames die, basting the bananas all the while.

Place two banana halves in each elongated dish. Add a scoop of ice cream to each serving, then spoon the sauce over the top.

Serve at once.

And don’t forget some freshly grated nutmeg.

If you don’t have elongated individual serving dishes, slice the bananas evenly before sautéing, or at least cut them in half crosswise. Then serve in a shallow bowl.

Bananas Foster can also be prepared at the table in a flambé pan, such as a crepes Suzette pan.


Note: The original recipe calls for twice the amount of both rum and banana liqueur. If you enjoy alcoholic desserts, double your liquors!

Bananas Foster
To serve 4

1 pint vanilla ice cream
8 tablespoons butter, cut into 1/2″ bits
1/2 cup brown sugar
4 firm ripe bananas, peeled and cut lengthwise into halves
1/2 teaspoon ground cinnamon
1/2 cup banana liqueur
1 cup rum

Prepare and assemble the bananas Foster at the dinner table when you are ready to serve them. Light an alcohol burner or table-top stove and set a 12-inch copper flambé or crêpe-suzette pan over the flame. Arrange all the ingredients conveniently beside the pan. Place a scoop of ice cream on each of four chilled individual dessert plates and set them to one side.
Combine the butter and brown sugar in the flambé pan and stir until the mixture becomes a smooth syrup. Add the bananas and baste them with the syrup for 3 or 4 minutes, then sprinkle in the cinnamon.
Carefully pour in the banana liqueur and rum, and let the liquors warm for a few seconds. They may burst into flame spontaneously. If not, ignite them with a match. Slide the pan back and forth until the flames die, basting the bananas all the while. Place two banana halves around each scoop of ice cream, spoon the sauce over the top and serve at once.

 

Summer Berry Pie

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There is an obvious lack of desserts on my blog. For one reason, I prefer savory over sweet any time, any day. But the other reason is that if I do make dessert, I’ll eat it. I mean, I’ll finish it.

When I made the mille crêpe cake for my birthday a while back, my husband and I both had a piece, and then I asked him if he’d want more. He shook his head no. He can get a little carried away as well, like when you get a hankering for that dessert that you know is in the fridge, and it’s 9 o’clock at night.

So into the garbage went that beautiful cake. I know, a waste, but I don’t really know anyone who wants to eat desserts either.

Recently I saw a Strawberry Slab Pie online. It was probably on Pinterest, and when I clicked on the pretty photo it went to the Country Living website.

It’s a strawberry pie baked in a jelly-roll pan and decorated with flowers. A fruit dessert is typically healthier than, say, a chocolate cheesecake to have sitting in the refrigerator taunting me at night. But what intrigued me about this pie is what the pie-maker did with the flower cut-outs of crust.

As with my mille crepe cake, this would be another baking/pastry challenge for me, because I’ve never done much more with pie crust dough than lattice.

First I had to locate some flower cookie cutters, which I found on Sur La Table.

What I also like about this pie is that the filling is basically all berries, plus a little sugar and cornstarch. None of that goopy pie-filling-like stuff.

Here’s the recipe:

Summer Berry Pie

Pie Crust, 2 or 3 recipes

All-purpose flour, for work surface
3/4 cup granulated sugar
6 tablespoons cornstarch
2 1/2 pound strawberries, hulled, sliced
1 pound whole blueberries
1 large egg white

To make the pie, preheat oven to 425°F with the rack in lowest position. On a lightly floured surface, roll 2 recipes of dough. Transfer to a pan and trim. Crimp and chill.

I obviously used a shallow, large, round terracotta pan to make this pie instead of a jelly-roll pan.

Roll remaining dough to 1/8- to 1/4-inch thick. Cut dough with assorted flower-shaped cutters. Transfer flowers to prepared baking sheet, and chill.

Stir together sugar and cornstarch in a bowl. Add strawberries and blueberries and toss gently to combine.

Transfer to bottom crust, packing tightly into pan.

Whisk together egg white and 2 teaspoons water in a bowl. Brush dough flowers with egg wash. Arrange dough flowers, slightly overlapping, on top of berries. Brush edges of dough with egg wash.

Freeze 20 minutes while preheating the oven to 425 degrees F.

Bake the pie in the middle of the oven for 50-60 minutes. I had to adjust the temperature after 30 minutes; my crust browned too much. If this happens, place a piece of foil over the top of the pie and continue baking at 400 degrees.

Remove the pie from the oven and let cool until set. Serve warm or at room temperature.

I served the pie with whipped cream.

I baked some pie-crust cookies separately, and stuck one in the whipped cream for decoration. I’m obviously not a stylist. So I ate it instead.


So, although a bit challenging but not stressful, I will leave the fancy pie-crust makers to their fancy pie crusts. The good thing is that the pie itself was very good.

I love that it’s just about crust and berries.

Check out this pie from Williams-Sonoma.

Pimm’s Float

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This recipe is brought to you by Food Network chef Sunny Anderson. I wish I could claim it as my own, because it’s fabulous! Every summer I swear I’m going to make it, stack it with other recipe cards, and promptly forget about it. But not this summer.

If you love Pimm’s, and you love ice cream, then you’ll love this treat!
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I didn’t follow Sunny’s recipe to the T – hers included strawberries, and being passed strawberry season, I instead decided on blackberries and raspberries. So here’s what I did.

Sunny’s Pimm and Proper Ice Cream Float
Serves 4 or 2, depending on the serving size

1 pound raspberries and blackberries
1/4 cup white sugar
1/3 cup water

First place the berries in a small pot. Add the sugar and water. Bring to a boil and stir gently, until the sugar dissolves. Put the lid on, and lower the heat.

After about 5-6 minutes, remove the lid, and cook about 1 minute more. Place the pot in the refrigerator and let the berries and syrup cool completely.
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To complete the ice cream floats, you will need:
Pimm’s
Vanilla ice Cream
Fresca

To prepare the floats, but about 2 heaping tablespoons of the berries and syrup in the bottoms of ice cream glasses. Add an equal volume of Pimm’s to both. Scoop out the ice cream and place it in the glasses.


Right before serving, add the Fresca.

I also served a skewer of blackberries, just for fun.
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Sunny not only made a strawberry syrup in her original recipe, she also used strawberry ice cream. I chose vanilla because I wanted to taste the other flavors.

After tasting these, I’d still opt for vanilla. But I’m sure you could come up with many different ideas for these floats!
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They’re really refreshing, and would make a fun dessert after a summer dinner party as well!


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Berry Cherry Hazelnut Galette

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When I see desserts on blog posts, I rarely check them out. First of all, I’m not a baker, and have no desire to bake any more than I do. But mostly it’s because many cakes and desserts are just too fancy for my taste. Not that I don’t appreciate the skill that goes into making them. In fact, I’m truly in awe of pastry chefs.

It’s just that I’m a pretty plain Jane, and that speaks for my lifestyle as well as the food I prepare. So I am attracted to simple, rustic desserts like this galette.

I found this recipe on Epicurious here, and what attracted me was the title – Raspberry-Hazelnut Galette. I’m a huge fan of both raspberries and hazelnuts so I was determined to bake my first galette. Yes, my first, even though I’ve coveted them forever!

When I went through the ingredient list, I realized there weren’t fresh raspberries in the darn recipe, so I used the recipe for the hazelnut crust, and did my own thing with the filling, using cherry jam and fresh raspberries. Here is what I did:
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Cherry Berry Hazelnut Galette

3.5 ounces raw hazelnuts, skins on
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 stick, 4 ounces unsalted butter, cut into bits
1/3 cup sugar
2 egg yolks
1 ounce or so of water or juice
Orange-flavored oil
6-7 ounces cup fruit-only cherry jam
Fresh raspberries
Raw sugar or pearl sugar
Whipped cream, optional

To make the crust, first process the hazelnuts, flour and salt in a food processor until a hazelnut-flour meal is formed. Place the meal in a bowl and set aside.

Using the same food processor jar, add the butter and sugar and process until smooth. Add the egg yolks and water or juice and process just to combine.

Turn out the dough onto a large piece of plastic wrap. Gently form the dough into a disc and refrigerate for 4 hours or overnight.


You might notice that my “dough” on the left looks a bit crumbly. And it was. I followed the directions, but the amount of hazelnuts on the original recipe states 3/4 cup, which I estimated at 3.5 ounces. I actually think that might have been too many hazelnuts, but to compensate for the dryness, I simply sprinkled about 1 ounce of water onto the dough until it stuck together. Thus the addition of the liquid in the above recipe.

When you’re going to make the galette, preheat the oven to 375 degrees Farenheit. Roll out the dough into a circle, approximately 14″ in diameter. Brush about 2″ of the outer edge of the crust with oil – I used an orange oil. I only did this because I realized I was completely out of eggs!

Spread on the jam, and top it with the raspberries. I trimmed the crust just a bit, and then gently folded it over the cherry berry filling. I brushed a little more of the orange oil on the crust.

This is when I discovered I had no turbinado or raw sugar, which was in the original recipe, so I used pearl sugar instead. With an egg wash, the sugar would have stuck better!


Transfer the galette to a cookie sheet and bake for 30 minutes. The crust should be golden brown.
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Transfer the baked galette to a cutting board to rest. If you don’t own one of these giant spatulas, believe me. They really come in handy!
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After about 45 minutes, I cut the galette into fourths, added a little more pearl sugar, and put cream in my whipped cream gadget. Another thing you shouldn’t be without!

Serve the galette still warm, or at room temperature. Ice cream would also be fabulous instead of whipped cream!
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verdict: The hazelnut crust, which is like candy, would definitely be good with just the jam filling, but I really feel that the raspberries add to this dessert!
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Crème Fraiche Ice Cream

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I just came across this recipe recently, and realized that I’d completely forgotten about it. I made it once before, but for the life of me, can’t remember when. This isn’t like me, because I have a pretty good food memory. I’m assuming I made it when I had company over, because I just don’t typically make ice cream. But it was marked “wonderful” in my handwriting, so I know that I indeed made it, and definitely wanted to have it again. After all, it is summer.

The recipe is from this Wolfgang Puck cookbook, published in 1991.
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The recipe calls for 4 cups of crème fraiche, which is a lot, so I began by making it myself. If you’ve never made your own crème fraiche, you should make it. For one thing, it’s so much less expensive if you make it yourself. For another thing, creme fraiche is quite versatile, from dolloping on a fruit salad, to stirring into soups. Or, in this case, turning it into ice cream. It’s nice to have on hand all of the time.

To make 1 quart of crème fraiche, place 1 quart or 4 cups of heavy cream in a medium-sized bowl. Stir in 3 tablespoons of buttermilk. Let it warm to room temperature, and sit for 12 hours. I cover loosely with plastic wrap. In 12 hours, you will have a firm crème fraiche.

Crème Fraiche Ice Cream, served with Raspberry Sauce

1 quart crème fraiche
10 egg yolks
1/3 cup white sugar

After you’ve made the crème fraiche, chill it completely in the refrigerator. Also have your ice cream maker bowl in the freezer and ready to use.
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Place the egg yolks in a large bowl and whisk them well. Add the sugar and whisk for about 1 minute.
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Add the crème fraiche and whisk until smooth.
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Pour some or all of the ice cream mixture into the ice cream bowl, depending how much yours holds. Turn it on and let it go until it’s ice cream. Mine took about 20 minutes.
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When ice cream is ready in an electric ice cream maker, it’s very soft. If you place the bowl into the freezer to get it firmer, the outside freezes and changes the lovely texture. It also can get too hard to remove – even with a sharp scoop.

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So for the purpose of the photos for this post, I “scooped” up the ice cream right away, and it’s easy to tell that it’s soft.
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That’s okay with me, because I got to eat some. And that’s what this is all about. Crème fraiche ice cream? It’s like frozen (or partially frozen) cheesecake.

If you want to make a raspberry sauce like I did, here is the recipe:

1 – 12 ounce bag frozen raspberries, thawed
1 tablespoon white sugar
Juice of 1/2 lemon

Place all of the ingredients in a blender jar and blend until smooth. If you don’t like seeds in your sauce (I don’t) then sieve the sauce to remove the seeds. Chill the sauce until ready to use.


The next day, I made a banana split of sorts with the crème fraiche ice cream, the raspberry sauce, fresh raspberries, and bananas. To die for…

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Eggnog Ice Cream

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What is eggnog? Have you ever thought about it? I mean, it’s a drink – a lovely caloric drink – that is very traditional during the holidays. It’s made with separated eggs and cream and flavored with nutmeg.

And that’s really what it is. It’s not a flavor, per se. And yet, you can make eggnog flavored pancakes, eggnog flavored quick breads, and so forth. But eggnog itself is really just a drink.

I never thought about that until I decided to finally make eggnog ice cream – something I’ve wanted to do for many years. I realized there’s not an eggnog “flavoring” that I could add to a basic ice cream base to duplicate that wonderful eggnog flavor. Not like pumpkin or cranberry, for example.

So I decided that the best thing to do was to incorporate actual eggnog, but not the home-made variety – the yellow, thick stuff that comes in cartons. There’s not too much in the way of food that I buy that contains fake colors and a variety of chemicals. But in this family, we all love eggnog in a carton. Of course, once you add the brandy or rum, you really don’t care about the chemicals.

So here’s the recipe I created using eggnog, and I must say, it really turned out fabulously. Unfortunately, the recipe creates a volume larger than for one bowl, given your basic ice cream maker capacity, but if you have one with two bowls, this will work out perfectly.

Eggnog Ice Cream
begin this in the morning

6 cups eggnog from a carton
Heavy sprinkle of cinnamon
Sprinkle of nutmeg
3 egg yolks, beaten
1 cup heavy cream
1/4 cup spiced rum

Pour the eggnog into a large saucepan. Begin heating up the eggnog.

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Add the cinnamon and nutmeg and continue to heat the eggnog.

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Meanwhile, add the heavy cream to the yolks in a small bowl and whisk them together.
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When the eggnog is hot, slowly add the egg-cream mixture to the eggnog. This will be a slow process.
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Turn up the heat just a little bit more, and continue whisking the eggnog mixture. It should continue to become thicker.

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Once the mixture just comes to a boil, remove the pan from the heat, and let it cool at room temperature for about 45 minutes or so, whisking occasionally.

Then cover the pan and refrigerate the mixture for at least 2-3 hours.

When you are ready to make the ice cream, set up your ice cream maker. Add the rum and whisk it into the eggnog mixture.

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Pour the ice cream base into the ice cream maker bowl, and begin processing.
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You will know when the ice cream is done when the machine starts making a little more noise, and ice cream forms.

At this point, place the bowl in the freezer. Try not to make the ice cream more than two hours before serving. Even with the rum, the freezer always seems to over freeze ice cream, and you have to wait quite a while for it to soften.
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I served this ice cream atop pumpkin pie that included a layer of rum-soaked raisins, and was baked in a hazelnut cinnamon crust. A little over the top with many flavors of autumn, but it truly worked.
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verdict: This ice cream turned out beautifully. Incredible flavors, and not so subtle, because of the use of the commercial eggnog. No sugar was necessary in this ice cream, either, as the commercial eggnog is already sweetened. I just felt it necessary to add some heavy cream, to increase the fattiness of the ice cream, since I don’t believe in low-fat ice cream, and the egg yolks made this ice cream more like one that is custard-based. Delightful. I’ll definitely be making this again!

Gingerbread Liqueur Verdict

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Let me start out with my verdict for home-made gingerbread liqueur: Fabulous, Delicious, and Magnificent!

I first strained the liqueur to remove the ginger and the other goodies.
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It’s very brown.
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To test it out, I decided to make two drinks. First, a room temperature cocktail, although ice can be added, and a hot toddy using coffee.

1. Creamy Gingerbread Cocktail

To make one:
3 ounces gingerbread liqueur
1 teaspoon vanilla syrup
4 ounces 1/2 and 1/2
Sparkling water

Place the liqueur, vanilla syrup and the 1/2 and 1/2 in a cocktail glass.

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Then add the sparkling water, about 4 ounces at least, depending how strong you want the drink.
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It’s kind of like an alcoholic gingerbread-flavored Italian soda.
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You can really taste the gingerbread flavors. And I don’t even love gingerbread! My husband said it was the best drink he’s ever had.

I especially like the addition of the vanilla. In fact, I’m now wondering why I didn’t include a vanilla bean in the gingerbread liqueur.

note: You could also add some vodka to this cocktail; I just don’t like really strong drinks.

2. Café Liégeois on Crack

To make one:
1 teaspoon good espresso powder, or 1 cup good, hot coffee, freshly brewed
3 ounces gingerbread liqueur
Vanilla ice cream

Place the espresso powder in a heat-proof cup and add hot water. Give it a stir, then stir in the liqueur. Using a scoop, add ice cream.
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I was quite generous with the ice cream. And boy, did it start melting fast.
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And, almost completely melted.
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What a fabulous, creamy hot toddy. The addition of the coffee with the gingerbread liqueur is outstanding. Creme de cacao would also be a wonderful addition to either of these drinks. So many drink ideas, so little time….

Fosterred Banana Ice Cream

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My husband loves bananas. When I made Bananas Foster for him a few months ago, I had an idea. I wanted to turn bananas Foster into ice cream.

Consider this ice cream recipe a constructed version of the de-constructed dessert known as bananas foster. It’s not a huge stretch, but I can guarantee that if you love bananas Foster, you’ll love this ice cream.

Bananas Foster is composed of ice cream, bananas sautéed in a butter and brown sugar sauce, topped off with rum. I wanted to use all of the components for my ice cream creation, but I had to omit the butter. As soon as the hot butter hit the cold ingredients, it would become waxy and unpleasant. So instead, I substituted vanilla.

Because of the dark brown color of the rum and the brown sugar, I considered making this ice cream more of a swirl, but then, I decided to go for broke and just do it. And the resulting color is just fine.

So here’s my recipe, and I can seriously guarantee that it’s a treat. Mr. Foster would be proud.

Fostered Banana Ice Cream

Banana Mixture:

3 medium bananas, just ripe
1/3 cup spiced rum
1/4 cup brown sugar
2 teaspoons good cinnamon
Juice of 1 small lemon

Ice Cream Custard:

3 cups heavy cream
1 cup 1/2 and 1/2
1 vanilla bean
1 cinnamon stick
6 egg yolks
1/2 cup brown sugar*
Pinch of salt

The day before, or at least 4 hours before you’re planning on actually making the ice cream, make the banana mixture by placing all of the ingredients together in a blender and blending until smooth. Place the mixture in a bowl, cover, and refrigerate.

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To make the ice cream custard, place the cream and 1/2 and 1/2 in a medium saucepan on the stove over low heat. Cut the vanilla bean into quarters, split them open vertically, and remove the seeds with the tip of a knife.
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Place the beans and seeds in the cream mixture, and also add the cinnamon stick.

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Let the mixture warm slowly, and then steep for about 30 minutes. Remove the cinnamon stick and the vanilla beans, squeezing the beans to remove as many residual seeds as possible, and place them in the cream.

Place the 6 egg yolks in a small bowl and whisk them until smooth.
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Have a whisk and a spoon available, the brown sugar and salt, and place a very large bowl in the sink that contains ice cubes.

Increase the heat under the cream to medium. You are making a custard, to enrich the ice cream, and this is a very easy process, but one that takes time and a little patience. It’s better to go slowly and not risk the mixture coming to a boil, than have it boil prematurely and ruin your custard.

First, add the brown sugar and salt to the cream and whisk until it’s dissolved.

So to make the custard, you need to gradually add the eggs to the hot cream mixture. Alternatively, you might have seen in a recipe to add hot cream to eggs, but this is exactly the same thing.

I simply use my whisk to grab a little bit of eggs and then immediately whisk them into the cream. Whisk completely, and then continue adding a little bit of eggs. If you prefer, a spoon can be used to add egg to cream, and also cream to egg, but the stirring part is essential. If you’ve ever made an egg drop soup, you know that when eggs hit hot liquid they will cook, and this is not what you want for a smooth, non-mealy custard.

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To test the thickness and doneness of the custard, stick a clean spoon into the custard. The custard on the spoon in this photo shows that the custard is still thin and not ready.

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The test of doneness is when the custard sticks to the spoon, coating it instead of running back into the saucepan.

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Once the test is positive with the spoon, like in the above photo, immediately place the saucepan in the ice bowl and whisk for about a minute. Every couple of minutes, whisk thoroughly. Continue this until the custard has cooled completely.

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Set up your electric ice cream maker. If you have a crank variety, I’m sorry. I used to have one and dealing with the ice and the labor of it all is so tedious. Please upgrade to an electric appliance. It’s very easy. There’s a plug, and an “ON” button.

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The only important things to remember are to freeze the components, primarily the ice cream barrel, for at least 12 hours before hand. And the ice cream ingredients must be very cold as well.

Add about 2 cups of the banana mixture to the cream custard and combine.
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Then pour the mixture into the barrel of the ice cream maker, but only about 7/8 full.

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Turn it on, and make sure the lid is on properly. Otherwise it won’t work. (I’ve done this before!)

Stop when you obviously have ice cream. Instead of the mixture appearing like a milk shake consistency, like in this photo,

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it will become ice cream consistency, and fold over itself because of its increased viscosity. It will have also increased in volume, like in this photo.

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Remove the barrel and put it in the freezer. The rum in the ice cream will keep the ice cream from freezing hard, but you can test the hardness before you want to serve it, and just place it in the refrigerator or on your kitchen counter to warm it slightly in advance, if necessary.

Serve the ice cream with a little of the leftover banana mixture, and sprinkle with brown sugar and cinnamon, if desired. Enjoy!

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* I didn’t care if some of the brown sugar was in little chunks. I thought that would add an interesting texture to the ice cream!

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