Tuesday, October 26, 2010

Banana's Foster with Vanilla Bean Ice cream

The key to a good Banana’s Foster, according to my dad who used to make it on a regular basis as a sous chef many years ago is…, to use equal parts butter and sugar. The trick is to let it just start to bubble before you remove it from the heat. This dessert is often served flambé style with a little dark rum, mainly at high end restaurants. However, I was taught how to make this when I was about 10 years old, so when I my dad just recently told me rum was used I was surprised. There are many recipes out there, but to me simplicity is always the best way to go. All you need are a few minutes, a couple ingredients and some vanilla ice cream.

For the Banana's Foster

Prep Time: less than 5 minutes
Cook Time: 5 minutes

2 bananas – thinly sliced
4 tbs butter
4 tbs brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger or 1/2 tsp fresh grated

Directions:On medium heat melt butter and stir in brown sugar, cinnamon and ginger. Add bananas and turn heat to low. Stir frequently. Cook until the mixture just starts to bubble. Remove from heat and pour over vanilla ice cream.

For the Vanilla Bean Ice Cream:
A few tips for the best quality ice cream: The better ingredients you use the better your ice cream will taste. Also, freeze your bowl, your whisk and all elements of your ice cream maker for at least half an hour before making the ice cream. This will help your ice cream thicken up quicker to get the best thickness.

Prep Time: 30 minutes or less
Cook Time: 25 minutes

¾ cup sugar
1 cup whole milk
2 cups heavy cream
1 whole vanilla bean or 1 1/2 tbs vanilla

If using a vanilla bean – cut the bean pod in half lengthwise. Scrape each half of the pod with a knife and place the bean pod and seeds in a small glass bowl or measuring cup. Pour in ½ a cup of cream and heat in the microwave for 1 to 1 ½ minutes just until cream is hot – do not let it scald or boil. Stir to incorporate the seeds into the cream and place in the fridge until cold. In a large, chilled glass or stainless bowl, whisk sugar and milk together until sugar is dissolved. Pour in vanilla infused cream and the remaining cream. Wisk together thoroughly and pour into ice cream maker. Mix/freeze for 20-25 minutes or according to your machines specifications. Scrape into a bowl, cover and freeze until firm. Serve with Bananas Foster. Enjoy!

Note: If you prefer to use vanilla extract, dissolve the sugar in milk as directed above, then stir in cream and vanilla. Follow remaining directions according to your ice-cream maker.

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