Ingredients with Measurements:
- 4 ripe bananas
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup Tokyo Banana cake, chopped into small pieces
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. Peel and slice the bananas into small pieces and place them in a blender or food processor.
2. Add the heavy cream, whole milk, granulated sugar, vanilla extract, and salt to the blender or food processor.
3. Blend the mixture until it is smooth and creamy.
4. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
5. Once the ice cream is almost done churning, add the chopped Tokyo Banana cake pieces and continue churning for a few more minutes until the cake is evenly distributed.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
7. Scoop and serve the Tokyo Banana Ice Cream.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Freezing time: 2 hours
5. Temperature:
Churn the ice cream according to the manufacturer's instructions.
Serving size:
This recipe makes about 6 servings.
Nutritional information:
Calories per serving: 320
Total fat: 19g
Saturated fat: 11g
Cholesterol: 68mg
Sodium: 130mg
Total carbohydrates: 36g
Dietary fiber: 2g
Sugars: 26g
Protein: 3g
Substitutions for ingredients:
- You can use any type of cake instead of Tokyo Banana cake.
- You can use half-and-half instead of heavy cream and whole milk.
Variations:
- You can add chocolate chips, nuts, or other mix-ins to the ice cream.
- You can use different flavors of cake to make different variations of the ice cream.
Tips and tricks:
- Make sure the bananas are ripe for a sweeter and creamier ice cream.
- Chill the ice cream maker bowl in the freezer for at least 24 hours before using it.
- Add the cake pieces towards the end of churning to prevent them from sinking to the bottom.
Storage instructions:
Store the Tokyo Banana Ice Cream in a freezer-safe container for up to 1 month.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with whipped cream and a slice of Tokyo Banana cake.
Garnishes:
Whipped cream, Tokyo Banana cake slices, chocolate syrup, caramel sauce, or sprinkles.
Pairings:
Green tea, coffee, or milk.
Suggested side dishes:
Fresh fruit, cookies, or cake.
Troubleshooting advice:
- If the ice cream is too soft, freeze it for a few more hours.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the ice cream in a freezer-safe container and make sure it is fully frozen before serving.
Food history:
Tokyo Banana is a popular Japanese souvenir snack that is shaped like a banana and filled with banana-flavored cream. This recipe combines the flavors of Tokyo Banana with ice cream.
Flavor profiles:
The Tokyo Banana Ice Cream is sweet, creamy, and has a banana and vanilla flavor with a hint of salt.
Serving suggestions:
Serve the ice cream as a dessert or snack.
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Region: Japanese