In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. And what a perfect way to celebrate was to be invited to tour the Blue Bell Ice Cream plant here in Denver. Barb over at Creative Culinary, Karen at Savoury Table and I were pampered with a private tasting of products along with an education about the company which was founded in Brenham, Texas in 1907.
I didn’t have Internet service all day yesterday, True Blood was a re-run, it started pouring 15 minutes before showtime so fireworks were cancelled…
What else is there to do but make some Ice Cream.
One of my fondest memories of celebrating 4th of July was my Dad making vanilla ice cream in one of those old crank ice cream makers. You know the ones, wood framed, packed with ice and rock salt and lots of good ol American muscle to bring it to just the right consistency…sigh.
I’ve been wanting to make banana ice cream. I’m pretty much a “plain-vanilla girl” when it comes to ordering ice cream out, but I used to love getting banana milkshakes from the Dolly Madison Store. Man they’re the best. Anyone had ‘em?
I’ve not been to Dolly Madison in probably 20 years. Google tells me there are still a couple of stores in Denver and Dollymadison.com tells me this: “Cakes and pastries fine enough to serve at the White House.” That is how Roy Nafziger, IBC’s founder, described his Dolly Madison® snack cakes at their introduction in 1937. Roy’s fascination with the First Lady Dolly Madison lent him the name and inspiration to create a high quality snack fit for a socialite like Madison yet affordable for everyone.
So there ya have it…wonder if they even still make ice cream?
I love custard based ice cream recipes for homemade. Let’s get started.
Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it steamy. Meanwhile, whisk sugar and eggs together in a bowl. When milk is hot, slowly…and I mean slow as you can…drizzle the milk into the sugar/egg mixture, stirring constantly.
Pour the milk, eggs and sugar back into the sauce pan and heat until thickened, again stirring constantly. It should reach the consistency of liquid pudding. Remove from heat and when it reaches room temperature add the cream and vanilla. Refrigerate overnight so that the mixture volumizes. Do not short cut this step.
I wasn’t sure how to incorporate the bananas into the ice cream, so thanks to Our Best Bites, here’s how the bananas went into the recipe.
Preheat oven to 400 degrees.
On a foil lined pan place the sliced bananas and sprinkle with sugar, cinnamon and drizzle with the butter.
Bake for 20 minutes. Look at all that ooey banana gooey goodness. Let mixture cool then puree in a food processor.
When completely cooled, add to the ice cream mixture and churn according to your ice cream maker’s instructions.
All flavors are good very good together, nothing overwhelms, it’s just flat out sinfully delicious.
So with all that said, I’m going to grilll up some burgers, toss together a salad, have some banana ice cream for dessert and go watch our Highlands Ranch Community Fireworks display. Happy Delayed Independence Day.
Carmelized Banana Ice Cream
It’s What’s For Dessert For All Your Independence Day Burgers And Dogs
Huh? That’s our story and we’re stickin to it!
Two days ago, a Black Vulture was sighted at Castlewood Canyon State Park.