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Mmm. My very favorite ice cream flavor!
Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set aside.
Warm the milk, sugar, 1 cup of the cream and salt in a medium-sized saucepan over medium-low heat. Stir until sugar dissolves. Remove pan from heat.
In a large bowl, combine remaining 1 cup of cream and chocolate malt powder. Set a mesh strainer over the top of the bowl and set aside.
In a medium bowl, whisk together the egg yolks. Slowly pour the warmed cream mixture into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan and place over medium heat. Stir the mixture constantly with a heatproof spatula, scraping the bottom of the pan as you stir, until the mixture thickens and coats the spatula. It’s now a custard. Pour the custard through the strainer into the bowl with the malt mixture and stir it to combine it with the cream and malt powder. Add the vanilla and then set the bowl in the prepared ice bath. Stir the custard until it is no longer warm. Then place the custard in the refrigerator to chill thoroughly, about an hour.
Just before you are ready to churn the custard, combine the mashed banana with lemon juice. Place the mixture in the refrigerator.
When ready to churn the custard, pour it into your ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is thickened and mostly finished, stir in the cold banana mixture and churn for a few more minutes to completely combine.
Yield: about 1 quart.
Source: Inspired by my favorite ice cream flavor at Grand Ol’ Creamery in St. Paul, MN. I adapted quite heavily the Vanilla Ice Cream recipe from The Perfect Scoop, by David Lebovitz.
This recipe is so fresh, vibrant, and light, perfect for any summer picnic or family get-together. I must give credit to Emeril Lagasse for his fabulous pie crust recipe, and my former mother-in-law for her amazing pie recipe. She has always been a baking inspiration for me.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!