BANANA WALNUT ICE CREAM
This delicious and unique flavor ice cream is perfect for summer.
Provided by franklint99
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
- Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
- Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
- Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.
Nutrition Facts : Calories 658.1 calories, Carbohydrate 40.7 g, Cholesterol 343.1 mg, Fat 53.1 g, Fiber 1.8 g, Protein 9.7 g, SaturatedFat 26.7 g, Sodium 77.1 mg, Sugar 29.3 g
MAPLE ICE CREAM
This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It's a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain.
Provided by Michelle Edelbaum, Digital Dir
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h50m
Yield 16
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
- Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
- Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
- Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
- Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
- Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 16 g, Cholesterol 139.6 mg, Fat 13 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 39.8 mg, Sugar 12 g
MAPLE WALNUT ICE CREAM
A Canadian favorite! This sweet ice cream actually stays soft even after a week.
Provided by Kim Tymecki
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 4h5m
Yield 8
Number Of Ingredients 12
Steps:
- Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
- Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
- Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
- Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
- Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
- Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
- Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 46.1 g, Cholesterol 192.8 mg, Fat 32.5 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 13 g, Sodium 77.3 mg, Sugar 37.3 g
BANANA-MAPLE ICE CREAM
Make and share this Banana-Maple Ice Cream recipe from Food.com.
Provided by hepcat1
Categories Frozen Desserts
Time 1h45m
Yield 3 1/2 cups, 7 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk.
- Place over medium heat, stirring constantly.
- Cook for 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat.
- Pour custard into a cool bowl; place over ice water to cool completely.
- Combine 1/2 cup milk, dry milk, and vanilla.
- Stir in custard, banana, and syrup. Cover and chill.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
- Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Nutrition Facts : Calories 164.2, Fat 2.4, SaturatedFat 1.2, Cholesterol 57.7, Sodium 52.9, Carbohydrate 32.1, Fiber 0.6, Sugar 28.3, Protein 4.3
GINGER ICE CREAM WITH MAPLE RUM BANANAS AND PECANS
At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.
Provided by Ken Frank
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring first 3 ingredients to simmer in medium saucepan. Cover; let steep 20 minutes. Bring to simmer again. Strain into medium bowl.
- Whisk yolks and sugar in large bowl until pale yellow, about 3 minutes. Gradually whisk in milk mixture. Return mixture to same saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
- Process custard in ice cream maker. Transfer to covered container and freeze until firm. (Can be made 2 days ahead.)
- Stir syrup and rum in heavy large skillet over medium heat. Add bananas and heat through.
- Spoon ice cream into bowls. Top with bananas, sauce and nuts and serve.
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MAPLE WALNUT BANANA ICE CREAM — FOODBORNE WELLNESS
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- Add the bananas, maca and maple flavoring to the blender. Start by adding 1/2 cup of almond milk and blend.
- Stop the blender to scrape the sides. Assess the consistency and add more almond milk as needed to get a smooth and thick consistency.
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