Carrie’s Sweet Life

After making the vanilla frozen yogurt this week and Adam not really like it claiming it was too “bitter” I decided I should make him some ice cream.

I handed him the Perfect Scoop and told him to pick one out with the stuff we already have on hand. He ended up on the Roasted Banana Ice Cream.

When baking the bananas and brown sugar it made the whole house smell awesome, and the end result was basically banana bread in ice cream form. Adam has really enjoyed “his” ice cream.

Roasted Banana Ice Cream (From: The Perfect Scoop by David Lebovitz)

• 3 medium ripe bananas, peeled
• 1/3 c. packed light brown sugar
• 1 T. butter, cut into small pieces
• 1 1/2 c. whole milk
• 2 T. sugar
• 1/2 t. vanilla extract
• 1 1/2 t. freshly squeezed lemon juice
• 1/4 t. salt

Preheat oven to 400 degrees.

Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2 qt. baking dish. Bake for 40 minutes stirring once during baking, until the bananas are browned and cooked through.

Scrape the bananas and the thick syrup in the baking dish into the food processor. Add the milk, sugar, vanilla, lemon juice, and salt. Puree until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.

Since getting my ice cream mixer I have wanted to get David Lebovitz Perfect Scoop, but Adam wasn’t a 100% sold on that I would get use out of it. I decided to barrow it from the library and prove to him that I would get good use out of it. I have tons of recipes I want to try.

I chose to make this one first because I had yogurt that was about to go bad and wanted to use it before it went bad.

This is AWESOME flavor. It is a little better for you then most ice cream recipes that I have made and it has excellent flavor. I want to try more with different flavors of yogurt!

Vanilla Frozen Yogurt (From: Perfect Scoop by David Lebovitz)

• 3 cups plain whole-milk yogurt
• 1 cup sugar
• 1 teaspoon vanilla extract

Mix together the yogurt, sugar and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.

Freeze in your ice cream maker according to manufacturer’s instructions.

I hate coffee, I hate the smell of coffee, I pretty much hate everything about coffee. BUT my mom loves coffee ice cream and she asked if I would make coffee ice cream… Since I am in love with my ice cream maker I dealt with the coffee in order to make my mom happy.

Although I did not taste the ice cream my mom, brother and Adam said it was good. I guess I achieved the goal.

Coffee Ice Cream (From: Ice Cream Recipes)

• 6 egg yolks
• 4 tablespoons fresh coffee (finely ground)
• 1 cup soft brown sugar (light)
• 2 cups milk
• 6 fl.oz  very hot water

Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.

You then need to remove the coffee grounds so strain the mixture. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool.  If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper.

When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.

I love my ice cream maker, and I love the ice cream I get out of it. I made vanilla ice cream to go with a coconut cake my aunt brought for a get together. Vanilla ice cream is my favorite ice cream so I was excited to try it. I personally thought this ice cream lacked some flavor but was otherwise good.

I will be trying more vanilla ice cream recipes in the future to find the perfect one.

Vanilla Ice Cream (From: Kitchen Aid Ice Cream Maker Manual)

• 2 1/2 cups half and half
• 8 egg yolks
• 1 cup sugar
• 2 1/2 cups whipping cream
• 4 teaspoons vanilla
• 1/8 teaspoon salt

In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 and mix about 30 seconds, or until slightly thickened. Continuing on speed 2, very gradually add half and half; mix until blended. Return half and half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half and half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to stir (speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on satire for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.