Whatever happens, I am leaving you in the capable hands of my friend Jen, otherwise known as Juanita from Juanita's Cocina. Jen is a smart, funny and talented spit fire (totally my kind of person) and I can't remember a dish she's made that I didn't want to eat. Despite the fact that she lives in Texas and I'm in New York, we've determined that we would both be much happier if we lived right next door to each other. Maybe she'll join us in Maine? ;)
Thank you so much, Jen, for filling in here. I will be back on Monday...maybe :)...with an interesting week of new recipes, Labor Day weekend ideas and some unusual kitchen assistance from my furry sous chef. Enjoy!
Hi, y'all! I'm Jen from Juanita's Cocina.
I was a seriously happy gal when Anita asked if I would be willing to guest post here in her kitchen. Why? Because I adore Anita. And because Anita and I have bonded over the 2 "B's"...booze and bananas. That's right...booze and bananas have brought me a friend for life.
Anita is the queen of the cocktail...you need only look around her site to know it. She and I got into a convo the other day about our various adult beverage collections. We both could collectively serve cocktails galore to the combined populations of a Target during their school supply sale and Central Park during a free Justin Bieber concert.
And if our massive amounts of booze weren't enough, we both have a certain affinity for another "b" thing...banana ice cream.
I have a, ummmm, *thing* for banana ice cream. A *thing* so big and severe that if I can hone in on a shop that sells banana ice cream within a 50 mile radius of wherever I'm located at the time, I will most certainly be found there, spoon in hand.
So, when I stumbled across this recipe for roasted banana ice cream on Tracey's Culinary Adventures, I knew I had scored. Big time! Ummm, bananas roasted in brown sugar? I'm drooling! Then turning them into creamy ice cream? Puh-lease. I'll never leave my house again!Roasted Banana Ice Cream
3 bananas, peeled
1/3 cup brown sugar
1 Tbs. unsalted butter
1 1/2 cups half and half
2 Tbs. granulated sugar
1/2 tsp. vanilla
1 1/2 tsp. fresh-squeezed lemon juice
1/4 tsp. coarse salt
Preheat oven to 400.
Slice bananas and combine them with the brown sugar and butter in a small, lightly-greased baking dish. Bake for 40 minutes, stirring once during cooking, until the bananas have browned and cooked through.
Once bananas are out of the oven, allow them to cool for approximately 10 minutes. Scrape the bananas and syrup into a food processor or blender. Add the half and half, granulated sugar, vanilla, lemon juice, and salt, and process until smooth.
Chill the mixture in the refrigerator for at least 4 hours, and up to overnight.
Once cooled, chill using an ice cream machine according to your machine’s specific instructions. (I processed mine for approximately 20 minutes) Freeze in a freezer-safe container until ready to serve.
This banana ice cream tastes of sweet, roasted bananas…in frozen form.
If you love bananas, banana ice cream, or amazing desserts in general, this ice cream is for you.
Whenever Anita returns to her blog, I’d like to say that I’ll have some of this banana ice cream waiting for her, but it’ll probably be all gone. Okay, it’s already all gone. Ooops.
And one more big note of thanks to Anita for allowing me to make something delicious to share in her kitchen!