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Saturday, January 27, 2007

Fresh Banana Nut Ice Cream

Puree 2 ripe bananas
1 tsp lemon juice
2 Tbsp brown sugar
¾ C Sugar
2 ½ C Cream
2 eggs
2 oz sour cream or crème fraiche
½ cup of chopped, toasted pecans or walnuts

1. Add bananas, lemon juice and brown sugar to a blender or food processor. Puree/Process bananas and set aside.

2. Combine sugar, cream and crème fraiche and heat (on low) until sugar dissolves. Remove from heat.

3. In a separate bowl whisk together the eggs. Temper the eggs by slowly adding some of the hot cream mixture to the eggs while whisking continuously. Once the egg mixture is thoroughly combined and the bowl is warm to the touch, whisk eggs back into the hot cream. Add banana puree.

4. Stir continuously until thickened. Mixture should coat the back of a metal spoon. This should take about 10 – 12 minutes.

5. Remove from heat and allow mixture to cool completely. At this point you can start the ice cream maker; however, I prefer to age the mixture first. This is done by putting the liquid in an airtight container and placing it in the refrigerator for at least 24 hours. This aging process allows the different ingredients to marry up and increases the depth of flavor. After aging, chill in ice cream maker. Incorporate toasted nuts to the chilled ice cream before freezing.

Recipe yields a little less than a quart.

Recipe courtesy of Demetria Dixon ©2004

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