Sticky Lick of the Week: Peanut Butter & Roasted Banana Ice Cream

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Sticky Lick of the Week: Peanut Butter & Roasted Banana Ice Cream

I’ll bet you thought making ice cream wasn’t something you could do yourself at home, right kids? Well, you can. And this summer, I’ll be bringing you a new recipe, with serving suggestions and lots of little extra tips (including low fat & vegan methods) to make it absolutely painless for you to seem like a bona-fide culinary master to your friends. And maybe you can cool down that hottie you’ve got your eye on, too…I’m sure she’ll find creative ways to thank you.

 

First, friends, you need an ice cream maker. No, you don’t need one of those fancy $300 contraptions; a good consumer-grade machine like this one from Cuisinart will set you back less than $50. Yeah, I know, queers are cheap, but think how much money you’ll save on your fancypants store-bought pints once you start using it. I got my ice cream maker 5 years ago so I could make pumpkin spice ice cream to go with my gingerbread puddings & candied apples at Thanksgiving; and I’m pretty sure my friends are still talking about it.

 

Among the other advantages of having your own ice cream maker are the freedom to make your own flavors (orange-espresso coffeebean crunch? Lemon merengue pie w/ a marshmallow swirl & graham cracker crumble?), as well as making low or reduced fat versions of your favorites, or vegan alternatives. Really, the home ice cream maker is ideal for anyone who likes to do things their own way, and isn’t afraid to experiment (in the kitchen, you dirty dawg). Remember, the body of your ice cream maker will have to be in the freezer for at least 24 hours before you can use it—read the instructions carefully before you start planning your ice cream party!

 

So, this week’s recipe is peanut butter & roasted banana ice cream, taken from The Perfect Scoop by David Lebovitz (though of course I make some changes that I’ll share with you). It’s a great choice for your first foray into the world of ice cream making, because these are both super-easy recipes that do not require you to make a custard, or do anything else involving whisking. Peanut butter and bananas are two things that add a lot to the mix texturally, so the egg yolks are really not necessary for



Comments [5]

Not2Taem's picture

orange-espresso coffeebean crunch

Sounds great! After reading this, I went out and got a Sunbeam/Rival Gel Canister. Looks cute, works terribly! Tomorrow I will go find something better and have it ready in the freezer when that orange espresso recipe comes along.

 

Jenny Aisenberg's picture

my first request! :)

I was actually just thinking out loud when I suggested those flavor ideas-- but since I love inventing in the kitchen, and since you asked so nicely, I will concoct this flavor to share with you! Sorry your first ice cream maker was a flop Sad but if you get something like the one I posted here (especially Cuisinart brand), you should have much better results. 

"We're all born naked. The rest is drag."
--RuPaul (appropriating Judith Butler for the masses...)

Not2Taem's picture

You're my favorite flavor!

Creating a recipe for me; I feel spoiled. You are the Queen of Cream.  Crown   And yes, I did go out and get the Cuisinart, so things should actually chill. 

Jenny Aisenberg's picture

awww shucks :)

now I'm blushing...

"We're all born naked. The rest is drag."
--RuPaul (appropriating Judith Butler for the masses...)

Not2Taem's picture

Great lead

The Cuisinart was a great lead. I just made a Lemon Custard from http://www.serving-ice-cream.com/lemon-ice-cream-recipe.html  and added 1/2 cup chocolate mint leaves (though any mint should do it) at the heating stage and blended it with an immersion blender before straining. After letting things chill over night, I also added 1/4 tsp. mint extract  when combining all of the cold ingredients, just before putting them in the machine. The Cuisinart came through like a dream and had everything chilled in about 13 minutes. Yum!