Bet you can’t figure out what today’s theme is? Our theme is ICE CREAM for two reasons. Today, July 23, 2012 is National Vanilla Ice Cream day. This month is also Ice Cream month, so it all just makes sense to have one Monday devoted entirely to Ice Cream.
So here’s a little side note. I have never made homemade Ice Cream before. Well, I have – in a baggie, when I was a kid. And when my kids were young, but never the real kind. We did make an awesome Snow Ice Cream two winters ago that apparently I never shared on my blog because I can’t find it. It was amazing.
When I saw the theme, I though – oh boy, now I have to actually do it. I have to come up with something to make. I wasn’t sure what I was doing.
That doesn’t really matter when it comes to me, because my favorite part in the kitchen is experimentation. I thought about what flavor I wanted, and looked at hundreds of different basic recipes for just vanilla, because I wanted to make my own flavor. I just needed a basic place to start and jump off from. I didn’t even care if it worked or not, I figured experiment until you do. Except I didn’t have to.
I came up with this Roasted Banana and Coconut Ice Cream because I had a big bunch of bananas we had forgotten about and they were getting way too soft and I could smell them while I was thinking about it. I couldn’t just let them go to waste, I wasn’t planning on baking any Banana Bread, so I went with this ice cream instead.
Here’s my rendition of homemade Ice Cream. If it’s wrong, stick to make your own thing – what I can tell you about this one, is it was amazingly flavorful, soft, delicious, creamy and wonderful.
- 6 bananas, sliced
- ½ cup brown sugar
- 2½ Tbs. butter, sliced
- 3 c. of half and half
- 1 c. of coconut milk
- 1 tsp. coconut extract (just a bit more coconut flavor)
- Preheat your oven to 375 degrees.
- Place the sliced bananas on a baking pan, add the butter and brown sugar randomly.
- Bake for 25 minutes. Remove from the oven and stir it all up real good. Back in the oven for another 15 minutes or so.
- Put the contents (all of it) from the baking dish into a food processor and blend until smooth.
- Add the half and half, coconut milk and extract. Blend together.
- Follow the directions on your ice cream maker from here. Mine had me chill the mixture for at least 8 hours in the refrigerator and the canister that goes inside the ice cream maker for at least 12 hours in the freezer. Then I just dumped all the mixture into the canister, turned on my ice cream maker and about 30 minutes later we had delicious creamy ice cream.
- We froze the ice cream a little longer before scooping and all enjoyed a bowl last night with dinner and will be enjoying it again tonight.
- Garnish with banana slices and some coconut. (Toasted Coconut is even better!)