It’s snowing and I’m freezing my nana’s off

It is snowing out. And my bananas are already well frozen. Here’s how I do it.

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First I go to the store and buy bruised bananas from the discount rack. They are usually $0.50 to $0.75 for 10 t0 12. I peel them all, cut them in half and place them in one layer on a parchment covered baking sheet.

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Pop them in the freezer overnight at least and you have frozen bananas. Bag them in freezer bags for up to 6 months. Use them for shakes, smoothies, banana bread, banana ice cream, banana bites and whatever else you like.

Pin 254, Peanut Butter Banana Protein Ice Cream

I have been wanting to make this one for a while now. I really had my doubts about how it would turn out. I mean, how good could it really be without cream? Ice cream must have cream right? It’s in the name for goodness sake. But I promise you, there is no cream needed here. This is a delicious alternative that contains only three ingredients in my case. I’m sure you can leave the bananas all alone and not add any additional goodies. I’m sure it would taste fine. But I love peanut butter and there was no way this ingredient wasn’t going in. The original recipe on userealbutter.com calls for cocoa powder which I will definitely try next time. I added a scoop of vanilla protein powder because I wanted the extra protein. And since its not really ice cream, you could technically eat this any time of day. How good would this be between two warm waffles or plopped on top of your pancakes? So good! And so not bad for you. I think this could be an ideal dessert for weight watchers participants since, as far as I can remember, bananas are now zero points. At least I think they are, don’t quote me on that. Continue reading

Mint Chocolate Chip Ice Cream

A couple of years ago I started an herb garden and planted just 4 mint plants. They have since overtaken my herb garden and part of the grass and each summer I have more mint than I know what to do with. Here’s a tip: don’t plant mint or use a container instead of your garden. You’ll thank me later. So I’m always looking for ways to use the mint; in sun tea, in fruit salads, and then I found this recipe for mint ice cream. Great. I made this simple ice cream and it was really yummy. You can definitely tell that its fresh mint from the garden and not that artificial mint flavor. It was really refreshing and surprisingly low-fat, well, until I added chopped bittersweet chocolate. You can leave it out but I felt it needed that chocolate and so did the baby in my belly. I think this will be the recipe for the summer of 2010. Mint ice cream every week! Ps: Riley eats a leaf of mint each day so she really loved this ice cream.

Yield: 6 servings (serving size: about 1/2 cup)

Ingredients (adapted from Cooking Light)

  • 2  cups  2% reduced-fat milk
  • 1  cup  half-and-half
  • 1  (1-ounce) package fresh mint sprigs
  • 3/4  cup  sugar
  • Dash of salt
  • 2  large egg yolks
  • 1/2 cup chopped bittersweet chocolate (optional)
  • Small fresh mint leaves (optional)

Preparation

1. Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.

2. Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.

3. Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream maker; follow manufacturer directions adding chocolate chips at end. Freeze in plastic container for at least 4 hours or overnight. Garnish with mint leaves, if desired.

Three feet of snow ice cream

Whenever it snows, it always reminds me of growing up as a kid in NJ. One of the best memories I have is getting together with all the neighborhood kids and sledding all day long. My neighborhood was full of kids, all age groups, but we all hung out and got along. And when they declared a snow day, everyone would bundle up and meet up at someone’s house, preferably a house on a hill, and begin a day of sledding. There were really only two good hills in the neighborhood, ours and the Davis’, and by the end of the day we had sled jumps built, snowmen, sometimes forts, and we were soaking wet. Since we’d end up at the Davis’ hill, we’d end up in Mrs. Davis’ laundry room, stripping down and throwing our wet gear in the dryer. We’d have some hot chocolate, rest up, and get back out there when our clothes were dry. We never really felt the cold.

If we were lucky, and it snowed on the weekend, my dad would take us to Round Valley Reservoir to sled the big hill. I swear, you could probably ski down this hill it was so big, a quick ride, but you could. We’d trek up the hill dragging our snow tubes to the very top. I seem to remember a danger/caution sign somewhere up there but that was ignored. The ride down was quick and if you were lucky you’d spin around a couple times in your tube. Then the long trek back up the hill again that seemed to take forever. I loved it.

This past Wednesday and Thursday we were graced with three feet of snow in addition to the six inches that were already on the ground. Ya, we got a lot. And it wouldn’t have been so bad if the power didn’t go out too Thursday night. We made the best of it, lit the fireplace, had dinner and breakfast with our neighbors by candlelight, but the 55 degree temp in the house was not really comfortable. But the power did come back on last night and we were so happy, clean dishes, clean clothes, and clean people.

With this big snowfall, it reminded me of this snow ice cream one of the neighborhood moms made for us when we were kids. I can remember thinking I was eating acid rain but it tasted pretty good so what did I care. I think she may have used eggs too which may have not been very smart either but I still ate it. I was a kid, what did I know about salmonella poisoning. But I found a version of the recipe that incorporates three ingredients, none of which is eggs. And with three feet plus of snow surrounding my house, I was pretty sure I could find some clean white stuff. By the way, this recipe is less like ice cream and more like flavored shave ice but I like the idea of snow ice cream better.

Ingredients

Big bowl of clean snow (about 8 cups)

1 can of sweetened condensed milk

1 tsp vanilla

Mix all ingredients together till combined. Spoon into bowls and consume, slowly, you don’t want a brain freeze, reminisce.

Blueberry Ice Cream

Nothing like using whats in season. Felice (my food & gym buddy (ironically) and I tasted this delicious blueberry ice cream from a local shop in Beacon, Jane’s. We love their gourmet ice creams. So I made my own using a recipe from that same ice cream cook book from earlier. I just switched out blackberries for blueberries.

1 lb. blueberries
2 T. sugar
1/2 c. water
1/4 c. sugar
3 egg yolks
2 c. light cream
2 T. confectioner’s sugar

Simmer blueberries and 2 T. sugar for 10 minutes. Press thru sieve. Let cool. Heat water and 1/4 c. sugar in saucepan till sugar dissolves. Increase heat and boil steadily till syrup reaches 225 on candy thermometer. Place eggs in heat proof bowl and whisk till frothy. Place over simmering water and whisk in hot sugar syrup. Whisk steadily till creamy. Take off heat and whisk till cool. Mix cream with blueberry puree and confectioners sugar. Fold into egg mixture. Pour into ice cream maker, churn and freeze.

Super Simple Strawberry Ice Cream

I made Riley some strawberry ice cream today and its delicious. She likes hers with sprinkles. I tweeked a recipe from a Williams Sonoma ice cream book. I made it in the morning and we ate it in the afternoon.

1 pound strawberries, hulled
1/4 c. orange juice
3/4 c. sugar
2 c. whipped cream

Put strawberries in food processor. Process till liquidy but still lumpy. More lumps, more strawberries to bite into. In separate bowl mix strawberries, oj, and sugar. Pour into ice cream maker with whipped cream. Churn and freeze according to machine instructions. I use the Cuisinart machine and it took about 25 minutes. Freeze in shallow container. Spoon up, yum.

coming soon……cookies….finally!