Sunday, September 26, 2010

Monkey Cream

The only appliance that hasn't gotten any TLC since we settled in made its debut today! I have been building up this moment all week and finally, we have our very first batch of homemade ice cream!! I have been a little under the weather all weekend long and ice cream, by the spoonful, is a sure way to lift the spirits and scare off the germs. I was just glowing as I opened up our new red Cuisinart Ice Cream maker that was given to me by my sweet sisters (the lovies) at my bridal shower back in June. I don't know that we will ever see the need to go out and buy ice cream ever again. Not only is the machine so simple to use but while researching ice cream recipes, I found that they are all easy to follow and only have a handful of ingredients. Who knew that this frozen treat was so easily attainable!? And if there is such a thing as The Newlywed 15, it might be just as easily attainable if we keep this Ice Cream maker on hand at all times. Thank goodness for Crossfit!

The first ice cream recipe I tackled is fit for a pair of monkeys! Chocolate paired with banana is one of my favorite flavor combos and I decided to mix in some nuts cause Mark likes a little extra crunch in his ice cream. As MOD would say, this stuff was good enough for swimming!

Chocolate Banana Chunk Ice Cream
Recipe from Cat Cora

1 cup heavy cream
1 pint milk
1 1/4 cups sugar
1 vanilla bean, split
2 egg yolks
1/2 cup chopped bananas (1 large banana)
1/2 cup roughly chopped dark chocolate
1/3 cup chopped walnuts...I added these just for Mark!

If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream.

Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat.Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours.

Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen.

Scoop. Serve. Smile & Enjoy. And if the banana gets to you, throw in a few monkey noises.

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