I’m staring at two over-ripening bananas on my counter. What to do? Je detest les bananes – well, except under a couple of scoops of ice cream and a coating of hot fudge, with a cherry on top.
Oh! Ice cream!! Duh… (so works the mind of u.e.)
Here’s my recipe for my nanners and rummy raisin ice cream that I posted about earlier this week. I served it with a molten chocolate cake. Forgive me.
u.e.’s nanners and rummy raisin ice cream
1 cup heavy cream
3 cups milk
2 very ripe bananas, thoroughly mashed
2/3 cup sugar
2/3 cup raisins, roughly chopped (I used Australian Muscatel raisins for this recipe, but unless you want to spend hours de-seeding them, any dark raisin or even currents will work)
1/2 cup chopped walnuts (optional)
1. Macerate the raisins in the rum for 4 hours up to 2 days.
2. Heat milk and sugar in a non-reactive sauce pan. Whisk together until incorporated and let the milk simmer and reduce for 10-12 minutes. Remove from heat.
3. Making sure that the bananas are completely mashed to a pulp, combine with the warm milk. Whisk in the heavy cream and let it cool. Refrigerate overnight.
4. Freeze the mixture in ice cream maker according to manufacturer’s instructions. When the ice cream is semi-frozen, add the raisins and any rum that wasn’t soaked up by the raisins to the mixture. If using, add walnuts. Churn until the ice cream has set.
5. Transfer ice cream to a freezer-proof container and freeze for at least 2 hours before serving.