My Bobby is quite a little chef. He’s always adding things to traditional recipes, like chamomile tea to banana bread. If you’ve been following my blog, then Bobby’s creativity isn’t new to you as I detailed the chamomile tea incident in my Mommy Manifesto post.
In any event, the recent weather has been another excuse to challenge Bobby’s creativity. It’s been hot out here in Sonoma. The 90 degree days mean something other than breaking out the kiddie pool. They also mean it’s time to break out the ice cream maker. Last year, I experimented with basic vanilla and chocolate creams. This year, I’m doing something different.
That difference is that Bobby is now in charge of picking the flavors. Our first batch of the season was banana cream ice cream. For our second batch, Bobby wanted to add ice cream cones and other goodies to the mix. So, we made a new flavor which we call banana crunch bliss. Basically it was the banana base plus a bunch of delicious toppings – sugar cones, marshmallows and chocolate shavings. Sound good? You can make it too!
- 2 eggs
- 2 super ripe room temp bananas
- 2 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- mixings ( 1/2 cup marshmallows, 3 mashed sugar cones, 1/4 c chocolate shavings)
Mix the eggs with a fork for a bit. Slowly add the sugar. Mix until blended. Add the cream and milk. Chill the mixture for a few hours. Then, freeze per the instructions of your ice cream maker. Mash the bananas. Do this right before you add them to the mix otherwise they’ll brown. After the ice cream firms, add the bananas, then the toppings. If too soft, then freeze.
If you’re like my boys, then this batch won’t last long in your freezer. So, get ready to get creative with the next one!
this recipe is adapted from the Ben & Jerry’s ice cream cookbook.