Last weekend, on our way through the produce section, we stumbled
upon two shopping carts full of freckled bananas with a sign saying, “FREE!
Take some!” So, we did. The first nine became loaves of banana bread. We
polished off a couple at breakfast the next day. A few were strawberry/orange/banana
smoothies. The rest could be:
Banana Ice Cream
3/4 cup milk
1/2 cup sugar
1/4 teaspoon fresh ground nutmeg
3 to 4 VERY ripe bananas
2 cups heavy whipping cream
1 tsp vanilla
Whisk together milk, sugar, and nutmeg until sugar dissolves.
Thoroughly mash bananas, then stir into milk mixture. Chill banana/milk mixture
at least an hour. Add whipping cream and vanilla; stir well. Pour mixture into
ice cream maker and churn about half an hour. Ice cream may be eaten immediately,
or cured in freezer at least half an hour.
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