Ingredients with Measurements:
- 4 ripe bananas, peeled and sliced
- 1 cup almond milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup sliced almonds
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a blender, puree the sliced bananas until smooth.
2. In a medium saucepan, combine the almond milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Remove the saucepan from the heat and stir in the pureed bananas, sliced almonds, and vanilla extract.
4. Let the mixture cool to room temperature.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Churning time: 20-25 minutes
Freezing time: 2 hours
Temperature:
Room temperature for cooling the mixture, and freezing temperature for the ice cream.
Serving size:
This recipe makes about 4 cups of ice cream, serving 8 people.
Nutritional information:
Per serving (1/2 cup):
Calories: 180
Total Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 25mg
Total Carbohydrate: 25g
Dietary Fiber: 2g
Sugars: 19g
Protein: 2g
Substitutions for ingredients:
- Almond milk can be substituted with any other non-dairy milk.
- Heavy cream can be substituted with coconut cream or full-fat coconut milk.
- Granulated sugar can be substituted with honey, maple syrup, or any other sweetener of your choice.
- Sliced almonds can be substituted with any other nuts or omitted altogether.
Variations:
- Add chocolate chips or cocoa powder for a chocolatey twist.
- Add a tablespoon of almond extract for a stronger almond flavor.
- Add a tablespoon of rum or bourbon for an adult version.
- Use frozen bananas for a creamier texture.
Tips and tricks:
- Make sure the bananas are ripe for a sweeter and more flavorful ice cream.
- Toast the sliced almonds in a dry pan for a nuttier flavor.
- Chill the mixture in the refrigerator before churning for a smoother texture.
- Don't overfill the ice cream maker to prevent spillage.
Storage instructions:
Store the ice cream in a freezer-safe container with a lid for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and sprinkle with extra sliced almonds.
Garnishes:
Sprinkle with chocolate shavings or drizzle with caramel sauce.
Pairings:
Pair with fresh fruit or a slice of banana bread.
Suggested side dishes:
Serve with a cup of coffee or tea.
Troubleshooting advice:
- If the ice cream is too soft, freeze it for a longer time.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure the bananas are fully ripe and free of any bruises or mold.
- Use pasteurized eggs if using in the recipe.
- Wash your hands and utensils thoroughly before and after handling food.
Food history:
Ice cream was first introduced in China in the Tang Dynasty (618-907 AD) and later brought to Europe by Marco Polo.
Flavor profiles:
This banana-almond ice cream is sweet, nutty, and creamy.
Serving suggestions:
Serve as a dessert or a sweet treat on a hot day.
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Taste: Creamy, Nutty, Sweet, Banana, Banana-Flavored