Friday, January 16, 2015


This is my all time, hands down favorite ice cream flavor - EVER.  It's so delicious - the perfect blend of refreshing banana and rich, chocolate creaminess.  My good friend Natalie introduced me to this flavor. She is an expert ice cream maker and inspired me to pull out my ice cream machine, dust it off and create some mouth watering flavors.  It's actually a dangerous concoction because the ice cream is so light on your palette, it's easy to keep going back for more.  I definitely have to put a limit on the amount I eat.  It's just so good and I love ice cream so much, I make it right on through the winter months.  If you don't have an ice cream maker, invest in one.  You can find one on Amazon for about $50.  Homemade ice cream is so much better than anything store bought.  On a side note, I'm not really using Nutella anymore.  I prefer to buy a chocolate-hazelnut spread at Whole Foods. It's the same thing, just more natural.  It also makes a great hostess gift if you are going to a dinner party or a play date.  I know it's not nut free but I'll post something soon about just using a chocolate ganache.  It is egg free though! This recipe is based on a recipe from The Ample Hills Creamery cookbook, and Natalie and I have made a few changes to it.  Enjoy and if you don't have an ice cream maker - run, don't walk and buy one.  Have a great weekend!

La Recette-

1 cup whole milk
3/4 cup cane sugar (preferably organic - better for you and the earth)
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1 pound bananas, peeled (3-4)
2 cups heavy cream
Chocolate hazelnut swirl:
1- 13 ish oz. jar of chocolate hazelnut spread
1/2 cup heavy cream

Ice cream maker
Measuring cups and spoons
Blender, Vitamix. or food processor 
Large and medium size bowls
2 mixing spoons

-Place the milk, sugar, vanilla, cinnamon, and bananas in a blender.  Blend until smooth.
-Pour the banana mixture into a large bowl and add the 2 cups of cream.  Mix well until combined and refrigerate for at least two hours.  
-Next, start to churn the ice cream based on the instructions for your particular machine.  It usually takes about 15 minutes.
-While the banana mixture is churning, you can make the chocolate hazelnut spread.   Pour the spread into a medium bowl.  Then add in the 1/2 cup of heavy cream.  Mix well.  It should have the consistency of honey.  Set aside.  
-When the ice cream is ready, you'll be transferring it into a storage container.  Spread a small amount of the choc-hazelnut swirl on the bottom of the container*.  Then pour in a little ice cream and then the choc-hazelnut swirl again.  Using the spoon, swirl it around to create a kind of marbled look and keep alternating with the swirl and the ice cream.  Don't over mix it though.   A little swirling goes a long way.
-Refrigerate for at least 2 hours or preferably overnight.  

*Sur la Table has some really nice inexpensive containers.
**Makes just under 2 quarts.

I love awards season and because the Golden Globes were this past Sunday, I thought I would share my favorite dresses from the night.  There were so many great looks but in my opinion, these were the best.  Clockwise from the left, Dakota Johnson is wearing Chanel Couture, Julianne Moore is wearing  Givenchy Haute Couture (my personal fav - she always looks beyond stunning), Salma Hayek-Pinault is wearing Alexander McQueen, and Jessica Chastain is wearing Atelier Versace.  Although I don't get to see all of the movies I would like (unless they are animated), I love watching the awards shows and seeing all of the fabulous dresses.

1 comment :

  1. This looks like a great dessert and my son loves ice cream and bananas. Have a wonderful weekend.


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