Monday, March 19, 2012

The best and worst idea I've ever had: Borrowing an ice-cream maker

Seriously, though: Take this ice-cream maker out of my house. I can't resist its siren song! Which means I then can't resist the frosty deliciousness that comes out of it! HELP ME, I'M CHURNING MYSELF INTO A SHAME SPIRAL!


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.

12 comments:

  1. treat yourself to an ice cream maker. dw & i have two... one for his full on dairy doomness and mine for my non-milk needs. there are plenty of comforts to be found on a hot summer day, but the main one that should be sought is the homemade ice cream treat. do it.

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    1. What non-milk base do you prefer for ice cream? I've been thinking about some vegan options: Do you find a major difference between coconut milk or soy milk?

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  2. I don't know...it sounds like the best idea you ever had. ;)

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  3. Oh gosh, I feel like you are reading my mind. I was just looking up the prices for the ice cream maker attachment for my Kitchen Aid. I know if I get it I will not be able to stop myself... Oh boy, that looks good...

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    Replies
    1. It's worth it! You'll love it! (Think of all the homemade ice-cream sandwiches you'll enjoy this summer...)

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  4. Oui, I concur...most dangerous gift we gave my husband last year. He LOVES his ice cream maker. I would go for the cookies every time so I can stay relatively safe...except for sorbet. Can't resist a good fruit sorbet.

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  5. What a funny post :-) I have an ice cream maker but I never use it. I'm feeling inspired now though!!

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  6. haha. a friend gave me her ice cream maker last year. at first I wasn't sure I was going to like it, but I love it!!! of course I also end up eating a zillion extra calories.

    my faves have been pistachio ice cream, goat cheese ice cream and mango/ginger/pistachio sorbet.

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