BANANA ICE CREAM, PHILADELPHIA STYLE

MAKES ABOUT 3 CUPS

THIS ice cream is easy to make but will only be as flavorful as the
bananas you use. Pick the ripest ones you can find or set a couple of bananas
in a brown paper bag overnight to help them ripen faster.

1½ cups light cream
2/3 cup sugar
2 ripe medium bananas
¼ cup half-and-half
2 tablespoons banana liqueur or syrup (optional)

Heat the cream in a heavy medium saucepan over medium heat until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat. Add the sugar and stir until it dissolves completely. Cool to room
temperature.

Cut the bananas into thin slices and place in a blender with the half-andhalf
and banana liqueur, if using. Blend until the bananas are pureed, about
15 seconds. Stir the banana puree into the cooled cream. Refrigerate until
cold or overnight.

Stir the cream well, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice cream
will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe
container and freeze at least 2 hours.

Variations

AMBROSIA ICE CREAM When the ice cream is semifrozen, add ¼ cup
each of the following: toasted sweetened coconut (see page xvi), drained
mandarin orange sections, and slivered almonds. Allow the machine to
mix in the additional ingredients. Proceed with the recipe as directed.

BANANA BLUEBERRY ICE CREAM Mix ½ cup blueberries with 2 tablespoons
sugar and 2 tablespoons dark rum. Let the fruit macerate at least 2
hours. Add this mixture to the cream before freezing. Proceed with the recipe
as directed.

BANANA CREAM PIE ICE CREAM Add ½ cup crumbled vanilla cream
wafer cookies to the machine when the ice cream is semifrozen. Allow the
machine to mix in the cookies. Proceed with the recipe as directed.

BANANA FUDGE ICE CREAM Add ½ cup crumbled chocolate fudge or
chocolate fudge cookies to the machine when the ice cream is semifrozen.
Allow the machine to mix in the fudge. Proceed with the recipe as directed.

BANANA MALT ICE CREAM Stir ¼ cup malted milk powder into the
cream along with the sugar. Proceed with the recipe as directed.

BANANA TART ICE CREAM Add ¼ cup crumbled ginger snaps to the
machine when the ice cream is semifrozen. Allow the machine to stir in
the cookies. Swirl ¼ cup caramel sauce into the finished ice cream. Take
care not to overswirl or the sauce will “melt” into the ice cream. Streaks of
caramel should be visible. Serve immediately or freeze until firm. Serve
immediately or freeze until firm.

BANANA ICE CREAM

MAKES ABOUT 1 QUART

FOR the strongest banana flavor, look for very ripe bananas with no
green patches. A few brown spots are OK, since it means the sweetest banana
taste is inside. Adding the banana liqueur can also intensify the flavor.

2/3 cup sugar
2 large eggs
1½ tablespoons all-purpose flour
1/8 teaspoon salt
1¼ cups milk
2 large, very ripe bananas
1 cup light cream
1 teaspoon vanilla extract
2 tablespoons banana liqueur (optional)

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Beat in the flour and salt. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot
milk into the eggs and sugar. Pour the entire mixture back into the pan and
place over low heat. Stir constantly with a whisk or wooden spoon until
the custard thickens slightly. Be careful not to let the mixture boil or the
eggs will scramble. Remove from the heat and pour the hot custard through
a strainer into a large, clean bowl.

Mash the bananas with the back of a fork until they are creamy, or puree
them in a food processor. Add the banana puree to the hot custard and mix
well. Allow the banana custard to cool slightly. Stir in the cream, vanilla,
and liqueur, if using. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

BANANA CANDY BAR ICE CREAM Add ½ cup chopped Snickers bars
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the candy. Proceed with the recipe as directed.

BANANA CHOCOLATE CHIP ICE CREAM Add ½ cup bittersweet or
milk chocolate chips or shavings to the machine when the ice cream is
semifrozen. Allow the machine to mix in the chocolate. Proceed with the
recipe as directed. (To create chocolate shavings, place the chocolate bar
or square in the refrigerator to chill, then use a vegetable peeler to “shave”
the chocolate.)

BANANA COCONUT ICE CREAM Substitute coconut milk for the dairy
milk. Proceed with the recipe as directed, adding ½ cup toasted sweetened
coconut (see page xvi) to the machine when the ice cream is semifrozen.
Allow the machine to mix in the coconut. Proceed with the recipe as directed.

BANANA COOKIE ICE CREAM Add ½ cup crumbled chocolate creme
cookies or ginger snaps to the machine when the ice cream is semifrozen.
Allow the machine to mix in the cookies. Proceed with the recipe as directed.

BANANA DAIQUIRI ICE CREAM Add ¼ cup dark rum and 1 tablespoon
bottled sweetened lime juice to the custard before freezing. Proceed with
the recipe as directed.

BANANA NUT ICE CREAM Add ¼ teaspoon ground cinnamon to the
custard along with the vanilla. Add ½ cup chopped pecans to the machine
when the ice cream is semifrozen. Allow the machine to mix in the nuts.
Proceed with the recipe as directed.

TROPICAL BANANA CRUNCH ICE CREAM Add ½ cup Grape-Nuts
cereal and ¼ cup chopped toasted cashews (see page xvi) to the machine
when the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

APPLE BUTTER ICE CREAM

MAKES ABOUT 1 QUART

ALTHOUGH apple butter can be found wherever you buy jam and
jelly, look for unsweetened and unspiced apple butter. 

1 cup sugar
2 large eggs
2 large egg yolks
2 teaspoons all-purpose flour
2 cups light cream
1½ cups unsweetened, unspiced apple butter
½ teaspoon ground cinnamon
½ teaspoon vanilla extract

In a medium mixing bowl, beat the sugar into the eggs and egg yolks until
thickened and pale yellow. Beat in the flour. Set aside.

Bring the light cream to a simmer in a heavy medium saucepan. Slowly
beat the hot cream into the eggs and sugar. Pour the entire mixture back
into the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and whisk in the apple
butter and cinnamon. Pour the hot apple butter custard through a strainer
into a large, clean bowl. Stir in the vanilla. Cool to room temperature, then
cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.
Serving Tip: Hollow out an apple and fill with apple butter ice cream.
Serve on a small dessert plate dusted with ground cinnamon.

Variations

APPLE BROWN BETTY ICE CREAM Substitute ½ cup dark brown sugar
for ½ cup of the granulated sugar. Add ½ cup crumbled ginger snaps to
the machine when the ice cream
is semifrozen. Allow the machine to mix in the cookies. Proceed with the
recipe as directed.

APPLE CHEDDAR ICE CREAM Add ½ cup finely grated sharp Cheddar
cheese to the machine when the ice cream is semifrozen. Allow the machine
to mix in the cheese. Proceed with the recipe as directed.

APPLE CHERRY SWIRL ICE CREAM Swirl ½ cup canned cherry pie filling
into the finished ice cream. Take care not to overswirl or the filling will
“melt” into the ice cream. Streaks of cherry sauce should be visible. Serve
immediately or freeze until firm.

APPLE CINNAMON COFFEE CAKE ICE CREAM Add ¼ cup chocolate
chips and ½ cup crumbled coffee cake to the machine when the ice cream
is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.

APPLE PIE ICE CREAM Add ¼ teaspoon ground nutmeg and 1/8 teaspoon
ground mace to the custard along with the vanilla. If desired, add ½ cup
crumbled baked pie crust to the machine when the ice cream is semifrozen.
Allow the machine to mix in the crust. Proceed with the recipe as directed.

APPLE RAISIN WALNUT ICE CREAM Add ¼ cup raisins and ¼ cup
walnuts to the machine when the ice cream is semifrozen. Allow the machine
to mix in the additional ingredients. Proceed with the recipe as directed.

APPLE THYME ICE CREAM Omit the cinnamon and add 1 tablespoon
chopped fresh thyme to the custard along with the vanilla. Proceed with
the recipe as directed.