With the Big Game set for this Sunday, I realize many of you have planned epic spreads to entertain your guests. However, I feel that we often spend so much time worrying about the right variety of beer, or the proper balance of munchies to main course, that we often overlook dessert (blasphemy in my opinion). Let’s be honest, there is no better way to recover from a day of entertaining (or chili) than with a nice bowl of ice cream. Below I’ve shared my favorite ice cream recipe and how I discovered my love for making homemade ice cream.
During the process of getting married, there is this magical time when you get to create a wedding registry and fill said registry with your hopes and dreams. Much to my surprise people actually buy you the crazy items you list. One such item was a KitchenAid Ice Cream attachment (which my very practical wife thought was insane and nearly pulled from the list).
While I was jazzed by the idea of making my own ice cream, my wife thought I had gone off the deep end. In fact, she even looked at me and said, “Seriously?” Sheepishly I was like, “Why not?” Personally, I didn’t think anyone would actually buy the darn thing, so imagine my surprise when I discovered I was the proud owner of my very own ice cream attachment.
Now I will admit that my motivation was to prove my wife wrong since she not so secretly suspected that I’d never use the thing. And honestly, I was a bit skeptical myself. I mean, didn’t everyone make ice cream as a kid? Doesn’t everyone remember how painful it was? I swear it was like watching paint dry and the whole process nearly drove my parents to divorce on several occasions.
Needless to say, I was determined to replace this memory of failure and despair, but I wasn’t willing to risk the stability of my marriage. So, I waited, I plotted, and I gathered my supplies in secret. Operation ice cream was a covert venture of creamy decadence. If the whole thing was a bust I could always swing over to the store for a half gallon of Moose Tracks and no one would be the wiser.
So, one morning after my wife left for work, I headed to the store and loaded up on the necessary ingredients with the goal of making banana ice cream. As many of you bakers already know, in order to make banana anything you really need to get your bananas ripe. And I mean black, oozing banana goodness, and just downright nasty looking. (Usually this takes about three days in the fridge with a stir or two a day.)
After reviewing a few sites, I finally settled on a recipe from Taste of Home.com. The base works great and I’ve used it for a few different flavors but banana is the favorite so far. While there are plenty of healthy options out there, let’s be serious, who wants healthy ice cream? If I am going to eat ice cream, I want it creamy and delicious; this is also why I’m fat. So be warned, while delicious, this stuff will pack on the pounds.
- Let your bananas ripen. If they aren’t gooey and brown, then you’re not ready yet.
- Make your ice cream base the night before. I know the recipe says you can cool the mixture and then use it. While this might be true it works much better if you have a good overnight chilling. The same goes for the KitchenAid attachment. You really need to get a good night freeze on the attachment before you make your first batch. The ice cream base will usually make two batches of ice cream. So I usually do two flavors, a banana batch and a plain vanilla that I’ll use for root beer floats or sundaes. Now that means you’ll need to refreeze your KitchenAid attachment before making the second batch making this a two or three-day process.