The weather in NYC has been a little temperamental these days, hasn’t it? Don’t get me wrong, I love summers in city – but the occasional super hot, high humidity days are a bit tough. Always looking on the dairy side of life, I used one of these days recently to finally pay a visit to Ample Hills Creamery. Ample Hills has been around for 7ish years now, but I never had it before last month – I know, a travesty! I stopped by the High Line location, which was, unsurprisingly, packed. Continue Reading
Living my best life in the sprinkle pool
I had the most amazing weekend in San Francisco – packed with friends, food, and of course – fun! I can’t wait to share more about my way-too-short trip with you, but I just *had* to share some photos from my visit to The Museum of Ice Cream. I mean – this is my kind of museum, amirite? Continue Reading
Happy Wednesday, Noshers! Today I’m excited to share a recipe for an old reliable (and personal favorite) ice cream flavor – vanilla bean. You may have read about my previous ice cream experiments with David Lebovitz’s recipes for roasted banana ice cream and basil ice cream – delish! While I absolutely loved these two flavors (especially the basil, YUM), vanilla bean is perfect standby ice cream to go with everything – whether it’s apple pie, hot fudge sundaes, or my personal favorite of just digging in with a spoon.
There were a few recipes for vanilla ice cream in my go-to book, The Perfect Scoop, but I chose the simplest one – “Philadelphia style” (no eggs). This makes for a less complicated recipe and also a lighter, “chewier” finished product. But
don’t take my word for it; check out this super-simple, 5 ingredient recipe for yourself!
You will need: Continue Reading
Happy Tuesday, Noshers! So you may remember a few months ago I declared this the “Summer of Ice Cream.” You know, that my ice cream maker would be churning full force, and I’d try making a new flavor each week. While I started strong with this recipe for roasted banana ice cream, I quickly learned that one batch makes A LOT. You know, more than this girl should eat in a week (although I could eat that much ice cream a week. Sigh, moderation). So it turns out that the Summer of Ice Cream turned out to be the Summer of Two Ice Creams, but hey – two ice creams are better than none, right? My birthday present from my niece and nephew was David Lebovitz’s The Perfect Scoop, and I knew which recipe in that book I had to try next.
Happy Friday, Noshers! Today I’m stopping by with a quick post about my attempt to make David Lebovitz’s Roasted Banana ice cream – and I’m happy to report it was amazing! This first batch of home made ice cream kicks off my self-declared “Summer of Ice Cream.”
Unfortunately, I didn’t realize how much ice cream one recipe makes. While my capacity for ice cream consumption is impressive, I sadly admit I probably shouldn’t be consuming a quart a week. And while I love to share my culinary creations with coworkers and friends, ice cream is a little challenging to transport. So unless you have any suggestions, my Summer of Ice Cream might be a bit abbreviated ;).
ANYHOO, below is the super-easy and delicious recipe for roasted banana ice cream – as you might have seen in a previous post, it was perfect for making Walkers mini ice cream sandwiches! If you’re a banana fan, and even if you’re not, I’d suggest giving this recipe a whirl in your ice cream maker. It’s like banana bread for summer weather 🙂
Roasted Banana Ice Cream
From David Lebovitz – The Perfect Scoop
- 3 medium overripe bananas, peeled and cut into large pieces
- 1/3 packed brown sugar
- 2 tbsp butter, cut into small pieces
- 1 1/2 cups half and half
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 1/2 tsp fresh squeezed lemon juice
- 1/4 tsp salt (sea salt is recommended)
- Preheat the oven to 400 degrees F.
- In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 40 minutes, stirring occasionally. Once caramelized and delicious, remove from the oven.
- In a blender combine the banana mixture, half and half, sugar, vanilla extract, lemon juice and sea salt. Blend until smooth. Chill until very cold, 8-36 hours.
- Once thoroughly chilled mix in your ice cream maker according to the directions. Freeze over night or serve immediately as soft serve.
For my next ice cream attempt, I’m learning towards herbs – such as lemon basil sorbet or maybe mint! Thoughts?
What’s your favorite ice cream flavor?