Spice Dreams: Flavored Ice Creams and Other Frozen Treats by Sara Engram and Katie Luber with Nancy Meadows and Kimberly Toqe, includes recipes like Brown Sugar and Spiced Banana Ice Cream; Cardamom Snickerdoodle Ice-Cream Sandwiches; and Mango Sorbet with Cumin and Cinnamon.
Makes about 1-1/2 quarts
Sweet but mellow, bananas play well with spices. Together, they turn plain vanilla into a spice-enlightened taste adventure. You'll find many reasons to make this spiced cream, a delightful variation on that beloved classic, Bananas Foster.
Puree the banana and 1/4 cup of the milk in a food processor until smooth. Combine the banana puree, the remaining 1-3/4 cups of milk, 1/2 cup of the brown sugar, the cinnamon, cardamom, nutmeg, and salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes.
While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup of brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk.
Return the custard mixture to the pan and cook over mediumlow heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.
While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.
Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.
This page created October 2010
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