This banana ice cream recipe came about when I was scouring the internet for something other than just a regular banana ice cream, which honestly sometimes lack in that banana taste that I LOVE!!  And I also wanted a banana ice cream that I could make without waiting for the bananas to become extremely ripe, which normally doesn’t happen at my house because we eat them before that happens.  So, I came across a “roasted banana” ice cream recipe, but I didn’t like the idea of roasting the bananas in the oven for 40 minutes.  So I “tweaked” the recipe idea so the bananas could be done on the stove in a matter of minutes using any type of banana you have on hand.  It’s sort of a bananas foster, but without the rum, although for those of you who like experimenting, you can add the rum while cooking the bananas. I’m sure it would be amazing!  Rum is just not an ingredient that I have on hand at home.  And the base of this banana ice cream is exactly the same as the homemade vanilla ice cream recipe, which is very simple to make.   In our opinion, this is the BEST banana ice cream we’ve EVER had!!!!

The ingredients for Helen’s AWESOME Banana Ice Cream are as follows:

3 large bananas (or 3 1/2 medium bananas)

2 Tbs. unsalted butter (if using salted butter, adjust the salt by only adding 1/8 tsp. of salt to the bananas)

1/3 Cup Palm Sugar (or Turbinado)

1/4 Tsp. Redmond Real Salt

A sprinkle of Cinnamon

(This mixture should yield approximately 1 cup when finished)

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3 egg yolks

1 cup raw milk

3 cups raw cream

3/4 cup of Palm sugar

3/4 cup Turbinado sugar

1/2 Tsp. Redmond Real Salt

1 1/2 Tbs. Madagascar vanilla

To complete this AWESOME Banana Ice Cream recipe follow these directions:

In a small pan, heat the butter on medium heat.  Once the butter melts slice all the bananas into the pan, add the sugar, salt, and cinnamon to the pan, stir and simmer until the bananas become more translucent and “mushy”.  This should take about 8 minutes.  Make sure you stir the bananas as they simmer to ensure that they don’t stick to the pan.  Once the bananas are done, place them in a bowl big enough to fit a “potato” masher (which we’ll use after the banana mixture has cooled) and put them in the refrigerator.

Next, in a large bowl whisk 3 large egg yolks, then whisk in a cup of raw milk.  Add the Palm and Turbinado sugars and whisk a bit more.  Add the raw cream, the sea salt and the Madagascar Vanilla Extract.  After this mixture is complete, place it in a pitcher and (we use a plastic one with a removable top) for easy pouring into the ice cream maker later on.  At this point, remove the bananas from the refrigerator and using a potato masher, or whatever you like to use for mashing, mash up the banana mixture until it’s mushy but still lumpy.  Now stir together the banana mixture into the ice cream mixture in the pitcher and chill for 40 minutes in the freezer.  When your mixture is finished chilling, remove it from the freezer and give it a good stir before pouring it into the ice cream maker (never pour your mixture before you turn the ice cream maker on or the ice cream mixture will stick to the frozen sides and jam the machine!!)  Pour your AWESOME banana ice cream mixture into the machine and set your timer for 30 minutes.  The next thing that I like to do as soon as I set the timer for the banana ice cream, is to put two 1.75 Qt. (7 cups) glass storage containers in the freezer so that when the banana ice cream is ready to be transferred it can go directly into a cold container so the ice cream doesn’t melt as quickly while doing the transfer.

Buen Provecho!!

Homemade Chocolate Ice Cream Recipe

The base of this recipe is very similar to the Vanilla Ice Cream recipe (click on that post if you missed my explanation of why we use the ingredients we use for these recipes).  The Cocoa Powder I use in this Chocolate Ice Cream recipe is Chatfield’s Undutched (or Alkaline Free) All Natural Cocoa Powder.  The flavor it gives the chocolate ice cream is that of a dark chocolate taste (I also use this cocoa to make an AMAZING chocolate syrup – STAY TUNED – I’ll post this recipe later on).  The ingredients for the Chocolate Ice Cream are as follows:

3 Egg yolks

1 Cup raw milk

3 Cups raw cream

3/4 Cup of Palm sugar

1 Cup Turbinado sugar

1 Cup Chatfield’s All Natural Cocoa Powder

1/2 Tsp. Redmond Real Salt

1 Tbs. Madagascar vanilla

To complete this wonderful Chocolate Ice Cream recipe follow these directions:

In a large bowl whisk 3 large egg yolks together, then whisk in a cup of raw milk.  Add the Palm, Turbinado sugars, and the cocoa and whisk until the cocoa is incorporated into the mixture.  Add the raw cream, the sea salt and the Madagascar Vanilla Extract.  After this mixture is complete, place it in a pitcher (we use a plastic one with a removable top) for easy pouring into the ice cream maker later on.  The other reason is to make it easier to place it in the freezer for 30 minutes to chill before the recipe can be completed in the ice cream maker.  The colder the chocolate mixture becomes, the thicker the ice cream will become in the ice cream maker.  When your mixture is finished chilling, remove it from the freezer and give it a good stir before pouring it into the ice cream maker (never pour your mixture before you turn the ice cream maker on or the ice cream mixture will stick to the frozen sides and jam the machine!!)  Pour your chocolate ice cream mixture into the machine and set your timer for 30 minutes again.  The next thing that I like to do as soon as I set the timer for the ice cream, is to put two 1.75 Qt. (7 cups) glass storage containers in the freezer so that when the chocolate ice cream is ready to be transferred it can go directly into a cold container so the ice cream doesn’t melt as quickly while doing the transfer.

These glass containers are freezer-safe and air tight to keep my vanilla ice cream nice and fresh.  Using a glass container for the freezer may be a bit heavier, but the glass is healthier than plastic.   Transferring the chocolate ice cream from the ice cream maker after its finished can be done with a giant spatula. Spatulas are great because they grab as much of the vanilla ice cream off the sides as possible, and once you taste this recipe you’ll understand why taking every last bit of ice cream out of the machine is so important!!

Bon apetit!

http://icecreamhomemaderecipes.com/homemade-chocolate-ice-cream-recipe/

Homemade Vanilla Ice Cream Recipe

The way this recipe is made at our house is using the best farm fresh ingredients we can find.  Including raw cream, raw milk (not pasteurized), and raw farm fresh egg yolks. The sugars we use are Palm Sugar (which is low glycemic and has an amazing taste!) and Turbinado raw sugar.  These two sugars give the ice cream a much better flavor than processed white sugar, and they’re better for you!  The vanilla should also be a good a quality vanilla, like McCormick Organic Pure Madagascar Vanilla Extract.   Without a good vanilla extract, the recipe would just turn out “ordinary”.  Salt in any ice cream recipe is very important, without it the flavors just wouldn’t explode in your mouth.  The sea salt that I recommend is Redmond Real Salt.  This recipe would probably work using ingredient substitutions, this is the way our family has been making it for years with compliments from professional chefs who have tried this vanilla recipe and have wondered why it’s not being sold in every supermarket!  To make this vanilla ice cream recipe we use a Cuisinart ice cream maker (the kind that you have to freeze the container before using).

The ingredients for the Vanilla Ice Cream are as follows:

3 egg yolks

1 cup raw milk

3 cups raw cream

3/4 cup of Palm sugar

3/4 cup Turbinado sugar

1/2 Tsp. Redmond Real Salt

1 1/2 Tbs. Madagascar vanilla

To complete this delectable Vanilla Ice Cream recipe follow these directions:

In a large bowl whisk 3 large egg yolks together, then whisk in a cup of raw milk.  Add the Palm and Turbinado sugars and whisk a bit more.  Add the raw cream, the sea salt and the Madagascar Vanilla Extract.  After this mixture is complete, place it in a pitcher (we use a plastic one with a removable top) for easy pouring into the ice cream maker later on.  The other reason is to make it easier to place it in the freezer for 30 minutes to chill before the recipe can be completed in the ice cream maker.  The colder the vanilla mixture

becomes, the thicker the ice cream will become in the ice cream maker.  When your mixture is finished chilling, remove it from the freezer and give it a good stir before pouring it into the ice cream maker (never pour your mixture before you turn the ice cream maker on or the ice cream mixture will stick to the frozen sides and jam the machine!!)  Pour your vanilla ice cream mixture into the machine and set your timer for 30 minutes again.  The next thing that I like to do as soon as I set the timer for the vanilla ice cream, is to put two 1.75 Qt. (7 cups) glass storage containers in the freezer so that when the vanilla ice cream is ready to be transferred it can go directly into a cold container so the ice cream doesn’t melt as quickly while doing the transfer.

These glass containers are freezer-safe and air tight to keep my vanilla ice cream nice and fresh.  Using a glass container for the freezer may be a bit heavier, but the glass is healthier than plastic.   Transferring the vanilla ice cream from the ice cream maker after its finished can be done with a giant spatula. Spatulas are great because they grab as much of the vanilla ice cream off the sides as possible, and once you taste this recipe you’ll understand why taking every last bit of ice cream out of the machine is so important!!

Bon apetit!