Momma Told Me: Your dad and his machines!
For as far back as I can remember, from the first 'da-da,' my father was 'the ice cream man.'
Well, not literally a man who drives around in an ice cream truck, of a cone mascot at a Foster's Freeze; no, he has worked for a company called Taylor Freezers for over 25 years. There have been times where our family has run into old acquaintances and we've had to clarify what that meant. One such hilarious occasion had a friend of my mothers thinking my father was involved in cryogenics. No, Taylor Freezers does not deal in people freezers, but actually a variety of restaurant food-service equipment ranging from frozen beverage machines to 'Quarter Pounder' grills. It is my father's job, as a service technician, to travel a very broad service area visiting establishments of an equally wide range, solving a variety of mechanical puzzles.
Not only have I been thrilled with the ease of clean-up, and the quiet operation, but I can enjoy my own custom blend of ice cream in just under 20 minutes. Now, if you've never owned an ice cream maker before, be warned, there are a few unexpected aspects of working with a mid-range, small output machine like this. For starters, you will have to prepare your mix a minimum of 2 hours in advance (Pop always did this the night before we planned on making ice cream). If the mix is not chilled thoroughly the bucket will defrost much quicker and not freeze as efficiently. Using whole milk and heavy cream will always yield the best texture, cutting out the fat with soy or 2% substitutes is possible but will result in more ice crystals when freezing (meaning a harder product). Lastly, always add any mix-ins last. Mix Ins will bring down the product temperature dramatically, and tend to clump at the bottom of the barrel if the mixture is not frozen enough.
Most at home ice cream makers come with a 'base' recipe book, that is great to get started. You can also find a wealth of recipes online, and several books dedicated to home made ice cream recipes. I like to find a favorite base and work on modifying it from there. If you find a great vanilla, it really is nothing but fun from there on out- the sky is the limit!
What Daughter Says: Growing up, Pop loved tinkering with small appliances as much as Momma. However, in my eyes, nothing was quite as exciting as our very own ice cream maker!
Old-Fashioned Banana Split Ice Cream
****click here for printable ice cream recipe.
****click here for printable strawberry puree recipe.
*1/2 C Whole Milk
*2 C Heavy Cream
*1 Vanilla Bean, Halved and Seeds Scraped
*1/2 TSP Vanilla Extract
*1/4 TSP Salt
*1/3 C Packed Dark Brown Sugar
*1 TBS Water
*1 TBS Unsalted Butter
*2 Large Bananas, Cut into 1" Pieces
*1.5 TBS Dark Rum
*1/4 TSP Lemon Juice
*3/4 C Brownie Crumbles
*1/2 C Strawberry Puree
1.) In a medium saucepan, over medium-low heat, bring milk, cream, vanilla bean (including pod), vanilla extract, and salt to a boil. Remove from heat and allow to steep for 30 MINS.
2.) While milk mixture is steeping, heat sugar with water in a skillet until it begins to sizzle. Stir in the butter and heat until melted. Add the bananas, cook 2 MINS, or until bananas are fragrant and softened. Carefully stir in the rum and cook an additional 2 MIN, being careful not to overwork the bananas. Remove from heat. Using a slotted spoon, separate the bananas from the syrup base and reserve both in separate bowls.
3.) Remove vanilla pod from the milk mixture; discard pod. Stir the lemon juice into the bananas, then add the bananas to the milk mixture. Cover and refrigerate 2 hours, or over-night.
4.) Turn on the ice cream maker and pour the cold banana mixture into the freezer bowl and allow to mix until thickened (about 15-20 MINS).
5.) While ice cream is churning crumble your brownies. Slowly pour chilled strawberry puree mixture into churning ice cream. Next, slowly add brownie crumbles to mixture, allowing time for the brownies to integrate into the ice cream. Add walnuts if desired.
***Old-Fashioned Banana Split Ice Cream has a toffee banana taste that is slightly savory at it's core, but balances perfectly with the added sweetness of the strawberry puree and chunks of brownies. Dig in!