Sunday, September 16, 2007

Banana Bread Ice Cream

It's really good. Inspired by last week's mini-batches, this flavor is a worthy translation of a fresh baked loaf of banana goodness. Though I omitted roasted nuts, I couldn't pass up chocolate chunks. And that oat/granola glaze I put on top my loafs: that's in there too.

::2.5 c milk
::2 c cream
::5 egg yolks
::2T cinnamon
::1 ripe banana (finely cut)
::.5 lb dark chocolate (coarsely chopped)

- Mix yolks, sugar, salt
- Slowly whisk in scalded milk
- Return to heat until custard thickens
- Add cream and chill
- Add cinnamon and vanilla before placing in ice cream maker.
- Add banana about 2/3 way into churning
- Layer/Top with oat mixture (recipe below)

-Mix cup oats, 1/2 c sugar(preferably brown), 4T melted butter, salt, vanilla, cinnamon.
-Bake @350 for about 20 minutes, until crisped.

Great combination of flavors and textures. Maybe a little more chocolate next time, but maybe not. Nothing was overpowering or too subtle. Just good.
-Place in freezer and break up before adding to ice cream.

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