At least this time I had the good sense to make low-fat frozen yogurt instead of, you know, gelato with a base of about six zillion eggs and a metric ton of cream and sugar and butter. I mean, that gelato was incredible and everything, but we needed something a little more, um, "everyday" around the Nervous Household this time around.
Enter Serious Eats: Sweets, and the delightful Max Falkowitz, with this life- (and gut-) saving recipe for banana-bread ice cream.
Though I took a few liberties (halved the sugar; swapped 2% Fage Greek yogurt for the cream; used spiced instead of dark rum because that's all we had; doubled the cloves; mixed in peanuts), this thing is genius: Sweet and salty, snappy and full of warming spice despite being a cool, cool happy-mouth-making treat.
Go ahead: Have a scoop or two for breakfast. It's got bananas in it—it can't that bad for you, right?
Banana bread frozen yogurt, adapted from Max Falkowitz's recipe at Serious Eats: Sweets
|4 very ripe bananas, sliced|
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp lemon juice
16oz Greek or plain yogurt
1 tbs dark or spiced rum
1/2 teaspoon vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground cloves
salted pea- or walnuts (optional)
|Preheat the oven to 350°F. In a baking dish, toss the banana slices with the sugar and salt until evenly coated, and bake for about a half hour, or until a thick syrup builds up around the fruit and starts to bubble. In a food processor or blender, carefully puree the banana mixture and lemon juice until smooth; then add yogurt, rum, vanilla, and spices, blending again until perfectly creamy. Chill mixture completely. (A few hours in the fridge should do the trick, though overnight is also okay.)|
Once the mixture is ready, pour it into a pre-chilled ice cream maker and follow the manufacturer's instructions. If you're using nuts, add them about five minutes before the churning is through. Serve with banana bread, topped with hot caramel sauce or peanut-butter.
(Optional: Transfer the soft frozen yogurt to an airtight container and freeze until it reaches your desired texture.)
Yields 1 quart.