Peanut Butter Chocolate Banana Ice Cream (#33-E)

25 10 2012

Recently, a 52 Scoops reader requested some ideas for kid-friendly ice cream recipes.  For a moment, I thought: All ice cream is kid friendly!  But then, after scanning my Recipes page, I realized that unusual ice cream flavours like Mint and Peas, Maple Chocolate Bacon, and Black Sesame probably wouldn’t rank very highly in many kids’ books.

Kids like simple, basic flavours, so I figured peanut butter + banana + chocolate would be a pretty safe bet (except for those with nut allergies — sorry!!!).

This recipe involves churning chocolate covered banana pieces into an egg-free peanut butter ice cream.  (Since peanut butter is already quite rich, I thought I could easily eliminate eggs from the recipe without compromising the creaminess of the ice cream.)

chocolate covered banana

Chocolate covered banana pieces, ready to be churned into peanut butter ice cream.

For the best tasting ice cream, choose an all-natural peanut butter for this recipe, one that doesn’t contain any extra ingredients such as hydrogenated oils.  Smooth or crunchy?  That is a topic of great debate, and I will leave that up to you.  If you have a peanut allergy, substituting another nut butter for this recipe would work just fine.

Results?  A delectable treat that can be enjoyed by little kids and big kids alike.  The ice cream looked and smelled so enticing that the Official Taster, who was banned from tasting this week due to a mild peanut allergy, decided to taste anyway!

Peanut Butter Chocolate Banana Ice Cream  (Makes about 1 L)

For the Peanut Butter Ice Cream:

1/2 cup all-natural peanut butter (or substitute your favourite nut butter)
3/4 cup white sugar
3 cups half-and-half cream
1 teaspoon pure vanilla extract

For the Chocolate Covered Bananas:

1 cup of diced, ripe banana (about one large banana)
70 g of premium dark chocolate Read the rest of this entry »





Spicy Chocolate Ice Cream (#32)

18 10 2012

After a glorious extended summer with warm days and sunshine through to early October, the rains have hit.  Raincouver is back and with a vengeance — I think it’ll probably be raining through to April.

Vancouver weather forecast

Environment Canada reports of rain, rain, rain for the entire week to come…

It’s time to hunker down.  A cozy dinner with friends is a great start… especially when my dad is cooking!

My dad is an amazing cook, and he’s always eager to host new guests who love food as much as he does.  Last Sunday, five friends joined the Official Taster, my family, and I for an amazing dinner.  We ate our little hearts out while it poured rain outside:

Home Smoked Salmon Crostini | Pulled Pork Crostini

Grilled Salmon | Grilled Romaine | Potato & Avocado Salad

Prosciutto Wrapped Salmon

Pork Tenderloin Stuffed With Dried Apples, Apricot & Plums

Grilled Pork Ribs

Blueberry Lemon Cake

Spicy Chocolate Ice Cream

dinner with friends

Gathered around the table for one of many courses!

The ice cream was, of course, my contribution for the evening.  The recipe is based on Week #5’s Ultra Decadent Chocolate Ice Cream recipe, with the addition of some cinnamon, vanilla, and warming cayenne.  I’ve made this super simple recipe about a dozen times now and it’s definitely one of my favourites.  The cayenne gives the ice cream just that little bit of kick to warm you up when there’s a damp chill in the air.   Enjoy, and stay dry out there!!

Spicy Chocolate Ice Cream (makes about 1.25 L)

2 eggs
3/4 cup unsweetened cocoa powder
3/4 cup white sugar
3 cups half-and-half cream
1/4 tsp cayenne pepper
1 1/2 tsp cinnamon
A pinch of sea salt
1 tsp pure vanilla extract

  1. In a heavy saucepan, combine the cocoa powder and sugar.
  2. Whisk in the eggs.
  3. Very slowly, whisk in 2 cups of the half-and-half, about half a cup at a time.  It should start off like a chocolate paste, then end up like to thick chocolate syrup.
  4. Add the cayenne, cinnamon, salt, and vanilla.
  5. Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
  6. Remove from heat immediately and add the remaining half-and-half to stop the cooking.  Place the saucepan into an ice bath to cool the custard rapidly.
  7. Cool and chill overnight in the fridge.
  8. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
spicy mexican chocolate ice cream

The Official Taster says: “Make it again, Sam!”





Cranberry Orange Ginger Ice Cream (#31)

11 10 2012

The taste of fall continues!  This week’s ice cream features the BC cranberry.

British Columbia is one of the largest cranberry growing regions in the world.  Most cranberry bogs in BC are in the Lower Fraser Valley, with a few over on Vancouver Island.  Every fall, when the berries ripen and turn a gorgeous, deep red colour, cranberry farmers flood their fields in preparation for harvesting.  A harvester is then driven through the beds to shake the berries off the vines and into the water.  The berries, which are filled with little air pockets, float at the surface until they are corralled, transferred onto trucks, and whisked off for further processing.  Check out Lauren Robertson’s video about her trip to a cranberry farm in Delta, BC during harvest time — the sea of red berries is incredibly dramatic.  Lucky gal, I’d love to dance in a cranberry bog and scoop up fresh berries to use in all my fall recipes.  But until that time, I’ll rely on the fresh berries I get at the supermarket.

This ice cream recipe marries a delightfully tart Cranberry Orange Ginger Compote with sweet vanilla ice cream.  The compote is incredibly easy to make, taking about 15 minutes from start to finish.  I’d suggest doubling the compote recipe, saving the extras to serve with roast chicken or turkey, spread onto a deli sandwich, or dollop over hot cereal, pancakes, or waffles (along with a generous pour of maple syrup, of course!)

cranberry sauce

Cranberry Orange Ginger Compote — tastes like fall!

Even after making a double batch of compote, I still have extra cranberries on hand.  Readers, do you have any cranberry recipes you’d like to share with me?

Cranberry Orange Ginger Ice Cream  (Makes about 1.25 L)

Ice Cream: (Makes about 1.25 L)

2 eggs
3/4 cup white sugar
3 cups half-and-half cream
1 teaspoon pure vanilla extract

Cranberry Orange Ginger Compote:

2 cups cranberries (fresh or frozen)
1/3 cup white sugar
2 tablespoons water
2 tablespoons finely chopped ginger
1 orange

For the Ice Cream:

  1. In a heavy saucepan, lightly whisk together the eggs and sugar.
  2. Add 2 cups of the half-and-half cream.
  3. Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
  4. Remove from heat immediately and add the remaining half-and-half to stop the cooking.  Place the saucepan into an ice bath to cool the custard rapidly.  Stir in the vanilla extract.
  5. Chill overnight in the fridge.

For the Cranberry Orange Ginger Compote:

  1. While the ice cream is chilling, prepare the compote.
  2. Combine the first four ingredients in a heavy saucepan and cook over medium heat until the cranberries pop and soften, about 10 minutes.  Stir occasionally.
  3. While the compote is cooking, zest the orange and chop finely.  Over a small bowl, peel and segment the orange, taking care to keep all the juice from the orange.  Cut each of the segments into small pieces.
  4. In the final two minutes of cooking, add the orange zest, juice, and segments to the compote.  Stir.
  5. Remove from the heat, cool, and chill overnight in the fridge.

To Finish

  1. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
  2. Spread a quarter of the ice cream into a chilled dish.  Spoon 1/3 of the compote in random dollops onto the ice cream.  Repeat another two times (3 layers of ice cream, 3 layers of compote).  Top with the remaining quarter of the ice cream.
  3. Chill thoroughly in the freezer until firm.
cranberry orange ginger ice cream

The Official Taster says: “This is one of my favourites! I love the contrast between sweet and tart.”





Pumpkin Pie Ice Cream (#30)

4 10 2012

Welcome, October!  Welcome, Fall!  Here are the top 10 things I love about this time of year:

10) Fall fashion (classy, sophisticated)
9) The return of soups and stews in the slow cooker
8) Halloween costumes
7) Mid-Autumn Festival
6) Harvest time in the garden (for others; alas, I have no garden!)
5) Beautiful colours in the trees
4) Crunching through leaves
3) Golden sunshine
2) Thanksgiving and time with family
1) Pumpkins

I especially love pumpkins.  How can you NOT have a smile on your face when you see a collection of pumpkins (and squashes and gourds) of all shapes, sizes, and colours?  Large, small, yellow, orange, white, green, cute, ugly, I love them all!  And they taste pretty good too.

pumpkins, squashes, Keremeos

Pumpkins galore in Keremeos, BC

This year, my sister will be hosting Thanksgiving dinner.  Rather than sticking with tradition and having pumpkin pie for dessert, I thought we could end dinner 52 Scoops style — with Pumpkin Pie Ice Cream.  You can use freshly cooked and pureed pumpkin or canned pumpkin for this recipe.  I opted for the latter and had great results.  If you use canned pumpkin, just be sure to use 100% pure pumpkin and do NOT use pumpkin pie filling.

Happy Thanksgiving and enjoy!

Pumpkin Ice Cream (makes about 1.5 L)

2 eggs
1 cup brown sugar
3 cups half-and-half cream
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch of sea salt
1 cup pure pumpkin puree

  1. In a heavy saucepan, lightly whisk together the eggs and sugar.
  2. Add 2 cups of the half-and-half cream, spices, and salt.
  3. Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
  4. Remove from heat immediately and add the remaining half-and-half to stop the cooking.  Place the saucepan into an ice bath to cool the custard rapidly.
  5. When the custard is cool, whisk in the pumpkin puree.
  6. Chill overnight in the fridge.
  7. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
pumpkin pie ice cream

The Official Taster says: “Try it with a drizzle of maple syrup too!”








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