A few years back I was experimenting with homemade ice cream. It didn't get far, I probably made 5 or 6 batches at the most.
Ben & Jerry's latest creation reminded me of one of my flavors and I wanted to share it for those who are into making home made ice cream.
Well I went bananas, and Ben & Jerry's went nuts ...
Ben & Jerry's: Pecan Resist is a chocolate ice cream with white and dark fudge chunks, pecans, walnuts and fudge-covered almonds.
My flavor was created in the Summer of 2004: (Worldwide Festivalist) Social Integration - Similar to music, ice cream is a bond that stretches beyond race, religion and politics. Social Integration incorporates many shades of deliciousness in each bite without prejudice. Chocolate & Banana Ice Cream with equal parts Dark, Milk and White Chocolate Chips.
I listed the two ice cream recipes below (requires an ice cream maker).
CHOCOLATE ICE CREAM with the chips (or chunks)
Ingredients:
5 large egg yolks
¾ cup sugar - divided in half, 6 tablespoons each
¼ cup Dutch cocoa powder - measured then sifted
1 cup whole milk
1 ¾ cup heavy cream
¼ teaspoon kosher salt
1 teaspoon vanilla
1/3 cup dark chocolate bar chopped
1/3 cup milk chocolate bar chopped
1/3 cup white chocolate bar chopped
Instructions:
Get two bowls: one large bowl and one bowl that will fit inside of that bowl. In the large bowl: prepare an ice bath by putting a little cold water with a lot of ice. Place the other bowl in ice bath. Careful not to get any of the cold water or ice into the other bowl. Set aside.
In a glass or stainless steel medium-sized bowl, whisk together egg yolks and 6 tablespoons of sugar until combined and set aside.
In a heavy-bottom pot (no heat), whisk together cocoa powder, remaining sugar (6 tablespoons) and slowly add ¼ cup of milk (room temperature). If you add the milk too quickly thee cocoa powder will clump up.
Continue adding the rest of the milk in a slow steady stream until a smooth chocolate milk consistancy, about 1 minute.
Whisk cream and salt into the chocolate milk mixture and heat pot over a medium flame. Heat until the mixture just reaches a simmer (tiny bubbles); do not boil.
Remove mixture from heat.
Temper the eggs, (eggs the same temperature as the hot chocolate milk) without cooking our eggs.
Incorporate ¼ cup of the hot chocolate milk mixture into egg yolk mixture. It's REALLY important to add the hot chocolate mixture very slowly so you don't get scrambled eggs. Repeat this process 3 more times or until you've reached 1 cup of the hot chocolate mixture added to the yolks in total.
Pour the egg yolk and hot chocolate milk mixture back into pot and return to a low heat.
Using a heat resistant spatula, continue stirring, gently scraping the bottom until the mixture significantly thickens, about 2-5 minutes.
Note that the mixture will thicken much more as it cools in the fridge.
Once mixture is thick, pour into the bowl over your prepared ice bath. Stir with spatula to cool down the custard for a few minutes.
Cover with plastic wrap and place in the fridge for at least 6 hours. (Overnight is preferable.)
Once custard is cold, place in your ice cream maker and after 3-5 minutes add your chocolate chunks as the maker churns. (Add your chocolate chunks at the beginning of the churn or they wont be fully integrated)
Churn until thick and ice-cream-like. You can eat it out of the ice cream maker or put in container and freeze for 4 hours or until firm.
BANANA ICE CREAM
Ingredients:
4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)
Instructions:
In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved.
Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours (overnight).
Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 4 hours before serving.
WHILE ICE CREAM IS STILL PARTIALLY SOFT, ABOUT AN HOUR OR TWO IN FREEZER - Scoop 1/2 of the chocolate chocolate chip ice cream and 1/2 of the banana ice cream into.a bowl. Twist around a bit and return to storage container. Continue freezing final product.
