I have never had banana cream pie. What was I MISSING?! Up in NY, especially Italian land where I proudly grew up, I never even SAW a banana cream pie. So when Amy of Sing For Your Supper (click for recipe) chose this, I was super excited.
This recipe is amazing.
First, let's start with Dorie's ungodly good-for-everything-but-my-diet pie crust. This is the best pie crust that exists in the entire universe. It is unbelievably flaky and buttery. I have actually been told that the crust is TOO good and sometimes will outshine the filling, like in the case of a pumpkin pie that I made back in October.
I took it as a compliment to the crust rather than an insult to the pumpkin pie filling because I like to look at things positively.
Because I don't need an entire banana cream pie sitting around, I made six mini tarts. I had a half of one, my boyfriend had the rest. He LOVED it. He actually did a little dance when he tasted it. The pastry cream is thick, rich, and wonderfully spiced with cinnamon and nutmeg. I used little red bananas, which actually have a bit of a cinnamon taste as well. If you can find them in your grocer, I suggest you try them. They are wonderful. The whipped cream was delicious and I loved the bit of tang from the sour cream.
Because I wanted to try something a bit different, I also made a deconstructed banana pie... as an ice cream sundae! I made a no-cook vanilla ice cream (seriously, this recipe is dangerous for me and my willpower) base and split it into three flavors - banana, cinnamon and nutmeg to mock the pastry cream, and then I mixed homemade graham crackers into the third flavor (which I topped with a little pie slice of Dorie's awesome crust).
This tasted EXACTLY like the banana cream pie, but even more dangerous because it is ice cream and I can't resist ice cream. I did a dance when I tasted this. In fact, all I heard was Katrina and the Waves' hit song "I'm Walking on Sunshine" as I danced around my apartment with a spoon in my hand. I looked like I was straight out of a scene of Look Who's Talking in a room full of dancing babies and a once-upon-a-time sexy John Travolta.
This was the find of the century for me. As you may know,
ice cream and frozen yogurt are my weaknesses in life.If slow metabolism wasn’t my mortal
enemy, I would eat frozen yogurt every minute of my waking life.
The only reason I am not constantly making ice cream or
frozen yogurt at home is twofold. First, my willpower will not let me. But
secondly, I sometimes dread standing over the stove while constantly stirring egg
yolks, praying that they don’t scramble before the custard reaches the point where it can coat the back of a spoon, then chilling the custard for several hours
before I can process the mixture in my ice cream maker.
Sometimes, I think it is for the best.
Well, the best (or the worst) thing may have just happened.
I found a recipe that requires NO COOKING AT ALL.
Heavy cream, half and half, vanilla, and sweetened condensed
milk are all you need to make an unbelievably tasty and creamy ice cream with
no work required at all.It took
me all of 3 minutes to make the mixture.Since my condensed milk was already cold, I poured the
mixture into my ice cream maker and let the machine do all of the work.
I coulnd’t stop tasting this ice cream as it churned. I must
have had two servings before it was even fully frozen. The vanilla ice cream
was so good, I almost didn’t want to add the banana.But I did, and it was worth it, because it was AMAZING.Rich. Unbelievably creamy. I was
shocked.This tastes exactly like
ice cream that would have taken me a half an hour to make beforehand.The best part is, it is unbelievably
versatile. This mixture could act as a base for any kind of ice cream.Rum raisin.Cookies and cream.Mint chip.
A world of possibilities lay at my fingertips now.And more time at the gym.
peed my pants in excitement when I saw that Whitney of What's Left on the Table (click for recipe) chose Caramel Crunch Bars pick this week.
This is my
kind of snack. I love anything with
toffee and chocolate. Or caramel and chocolate. Or peanut butter and chocolate.
Or chocolate and chocolate.
part was that I was able to combine this with ice cream. I would eat ice cream
12 times a day if my body could withstand it. I rarely ever indulge full-fat ice cream,
though. I usually will eat frozen yogurt. My favorite?Tasti-d-lite.When I lived in Manhattan, I would eat a small, 4 oz serving
of Tasti D Lite every single day. None of this PinkBerry tart yogurt crap. I
like my frozen yogurt to taste like Ice cream! Not yogurt! It was only 10
calories an ounce (at the time. It is now 20 calories an ounce. Watch it,
Tasti! My hips don't lie!). Soft, rich and creamy, there are over 100 flavors, but only 4-6
selected flavors a day, where two of them are always chocolate and vanilla. Whenever I go home, I go out of my way to
get Tasti-D-Lite. I plan my trips around the store's operating hours. I
do my research as to what store was serving which flavors.It’s borderline pathetic. Ok, it’s full-out pathetic. But it’s 20
calorie an ounce frozen yogurt that tastes better than the real thing!!! I
dream about the day that I move back to NYC (only 6 more months!) and am once
again reunited with my one true love, Tasti-d-Lite (sorry, boyfriend).
I wanted to
make my own version of a creamy, rich, luxurious ice cream to go with these
caramel crunch bars. I came upon this
recipe by David Lebovitz.Salted Butter
Caramel Ice Cream. Hmmm. Salted butter?
1 cup of heavy cream? 4 egg yolks? 20
calorie and ounce yogurt this is not. Did that stop me from making it/eating it?
No.You want to know why? Because after making it,
my head almost exploded in my brain. That’s how good it is. That my head can
actually go insidemy brainand explode. Amazingly
creamy. Luxe. Salty and sweet. And the best part is that after two days in my
freezer, it is not hard as a rock. It is still as creamy as the first day.
Which is dangerous, because I was only going to allow myself to eat it on
Saturday, but I hear a small voice beckoning me from my freezer.
Eaaaaaat me. In a cone. In a dish. You can’t resist my silky goodness!
post is not about the ice cream (it totally is).This post is about these caramel crunch bars (ice cream).
My thoughts?They were pretty good. Not
mind blowing like I was hoping. But very good.The coffee flavor in the shortbread base was a nice, subtle addition. It
had a great crunch to it. And as an ice
could have a sock sandwich and still have it taste good if there is ice cream
as the filling.
for Dave Lebovitz’s Salted Butter Caramel Ice Cream.
This was probably the hit of the night on Thanksgiving and will make it onto my Thanksgiving Menu for all of eternity. I couldn't get a good photo of this if my life depended on it, but let's say that this pie is not only one of the easiest things I have ever made ie, but one of the best ice cream cakes I have ever eaten.
12 whole graham crackers (about 7 ounces) 1/4 cup sugar 7 tablespoons unsalted butter, melted
·1 cup canned pure pumpkin ·3/4 cup (packed) golden brown sugar ·1/4 cup heavy whipping cream ·1 teaspoon vanilla extract ·1/2 teaspoon ground ginger (I quadrupled this) ·1/2 teaspoon ground cinnamon (Again, quadrupled) ·1/2 teaspoon freshly grated nutmeg (Doubled) ·1/4 teaspoon ground allspice (Quadrupled) ·1/4 teaspoon salt ·2 quarts premium vanilla ice cream
Bark, sauce, and topping: (Don't skip out on the sauce! It is amazing!)
·Nonstick vegetable oil spray ·6 ounces bittersweet or semisweet chocolate, chopped ·1/2 cup slivered almonds, toasted, coarsely chopped ·1 cup (packed) golden brown sugar ·1/4 cup dark corn syrup ·3 tablespoons water ·3 tablespoons unsalted butter ·2 cups chilled heavy whipping cream, divided ·1 teaspoon vanilla extract ·1/8 teaspoon salt ·2 tablespoons sugar
Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar.
Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter
glass pie dish. Bake until light brown around edges, about 12 minutes. Cool
Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in
microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze
(reserve for another use). Spoon remaining ice cream into large bowl. Working
quickly, add pumpkin mixture and fold just until swirled into ice cream (do not
blend completely). If ice cream begins to melt, freeze until almost firm. Spoon
ice cream filling into cooled crust, cover with plastic, and freeze until firm,
at least 6 hours. DO AHEAD:Can be made 2
For bark, sauce, and topping:
Line baking sheet with parchment paper; spray with nonstick spray. Stir
chocolate in bowl set over saucepan of simmering water until melted and smooth.
Pour onto baking sheet. Using offset spatula, spread chocolate in even layer
into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least
30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO
AHEAD:Chocolate-almond bark can be made 2
Bring brown sugar, corn syrup, 3 tablespoons water, and
butter to boil in heavy medium saucepan, stirring until butter melts and sugar
dissolves. Reduce heat to medium and boil until dark brown, stirring
occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and
salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO
AHEAD:Sauce can be made 2 days ahead.Cover and chill. Rewarm before
Using electric mixer, beat 1 1/2 cups cream and 2
tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie.
Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing
warm sauce alongside.
Thank you, Dolores of Chronicles in Culinary Curiosity because I was waiting for some ice cream! I have made this once before, and of course, did not have enough foresight to take pictures of it. Guess I'll have to make it again *snaps fingers in an "aw shucks" manner*.
Such an interesting ice cream with such a delicious flavor. I'm not crazy about the texture, because I found it a bit chalky both times I made it, but I wonder if it was because I used frozen blueberries rather than fresh. It still doesn't stop me from eating it. I would eat chalkboard chalk if it tasted like ice cream, because ice cream is my one weakness.
I never ate chalkboard chalk as a child. Sure, I dabbled in glue tasting here and there, but I'm off that now. It was the 80's, we weren't worried about all of this crazy stuff that parents are faced with now, like transfats, the internet, and the effect of the Wiggles crazy dances on your brain. I'd take eat Elmer's glue over the watching Wiggles anyday.
What happened to the days of Fraggle Rock, The Disney Afternoon, Rainbow Brite, The Wuzzles, Jem and the Rockers, Thundercats, NINJA TURTLES!? When Saturday morning cartoons were actually good?! When we actually used animation?
I feel old.
And I just went from talking about chalk to ranting about 80s cartoons.
So what does ice cream go well with? I was going to make an ice cream sandwich, with the blueberry ice cream sandwiched between to white chocolate chip cookies. Or two lemon cookies. But as I was cleaning my kitchen, one item stood out at me. My beloved Belgian Waffle Maker. I asked for all sorts of crazy kithcen stuff for Christmas (yes, I still give my parents a Christmas list at the age of 26. And I'll never stop. But I've grown up now. I actually create a housewarming registry at Bed, Bath and Beyond. It was their idea! Please don't judge me. I feel like an awful person.), and my most exciting gift was this waffle maker (is my life sad?). So I made a whole wheat waffle (I had to cancel out the negative effects of the ice somehow.) and some blueberry maple syrup (Just take equal parts blueberries and maple syrup and reduce). A. La. Mode. Breakfast, lunch, and dinner, check please, wham, bam, thank you ma'am.