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6
and heat until melted. Add the bananas; cook for about
2 minutes, or until fragrant and softened. Carefully stir in the
rum and cook for an additional 2 minutes, or until slightly thick-
ened. Remove from heat. Strain the banana/sugar mixture, re-
serving the sugar syrup and bananas in separate bowls. Cover
and refrigerate the sugar syrup 1 to 2 hours, or overnight.
Remove the vanilla pod from the steeped milk/cream mixture;
discard pod. Stir the lemon juice into the bananas and then mix
into the steeped milk/cream. Cover and refrigerate mixture
1 to 2 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the banana
mixture into the frozen freezer bowl and let mix until thickened,
about 30 to 35 minutes.
While ice cream is churning, melt the bittersweet chocolate in a
bowl set over a pot of simmering water; reserve.
When the ice cream is almost fully churned, gradually add
the sugar syrup; let mix until fully combined. Once the sugar
syrup has been mixed, add the walnuts through the top of the
ice cream maker; let mix until combined. Right before the ice
cream is done, drizzle the melted chocolate into the churning
ice cream. The ice cream will have a soft, creamy texture. If a
firmer consistency is desired, transfer the ice cream to an air-
tight container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
Calories 260 (62% from fat) • carb. 22g • pro. 3g • fat 19g • sat. fat 9g
• chol. 35mg • sod. 90mg • calc. 38mg • fiber 2g
Rich Vanilla Bean Ice Cream
For the true vanilla lover; be sure to use a fresh vanilla bean
to capture the intense flavor.
Makes about 7 cups
2¹∕
³
cups whole milk
2 ½ cups heavy cream
1¼ cups granulated sugar
pinch table salt
1 whole vanilla bean, halved and seeds scraped
7 large egg yolks
In a medium saucepan set over medium-low heat, add the milk,
cream, half of the sugar, salt and the scraped vanilla bean
(including the pod). Whisk to combine and bring the mixture
just to a boil.
While the milk/cream mixture is heating, combine the yolks
and remaining sugar in a medium bowl. Using a hand mixer
on low speed or whisk, beat until mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕
³
of the hot mixture into the yolk/sugar mixture. Add
another ¹∕
³
of the mixture, then return the combined mixture to
the saucepan. Using a wooden spoon, stir the mixture constant-
ly over low heat until it thickens slightly and coats the back of
the spoon. This mixture must NOT boil or the yolks will over-
cook – the process should only take a few minutes.
Pour the mixture through a fine mesh strainer (discard the vanilla
pod) and bring to room temperature. Cover and refrigerate
1 to 2 hours, or overnight.