Tuesday, 14 June 2011

Banana Maple Walnut Ice Cream!

Bananas love walnuts. And I love ice cream!

My son called this banana bread ice cream, I called it delicious.

Sweet maple roasted walnuts in a creamy banana custard, all smooth and frozen and delightful. And, for an ice cream, it packs some nutrition in too!

Did you know that walnuts have Omega-3s? Who knew ice cream could be so angelic?

About Omega-3s:
Mounting scientific evidence suggests that omega-3s lower cholesterol, protect the heart, defend against some cancers and help ease symptoms of inflammatory diseases like arthritis. Getting more omega-3s into the diet of Canadians has become a priority for top nutritionists. Polyunsaturated fats, like you find in walnuts, are high in these vital essential fatty acids. Although it may sound contrary to popular perceptions, everyone’s diet needs fat. It gives us energy. It makes food taste good. And you can only get essential fatty acids from your diet. Omega-3 fatty acids are found in cold water fish, such as salmon, as well as in plant foods including walnuts, leafy greens, soybeans and flaxseed.
- California Walnut Commission.
Banana Maple Walnut Ice Cream
KitchenPuppies test kitchen

1 cup 35% cream
1 cup whole milk
4 egg yolks
1/3 cup brown sugar

2 large speckled bananas, quite ripe but not mushy
¾ tsp pure vanilla extract
1/3 cup maple syrup
pinch salt
1 Tbsp lemon juice

Roasted walnuts:
1 cup chopped California Walnuts
2 Tbsp maple syrup

2 Tbsp maple syrup


Make the custard:
Heat up the milk and cream in a medium, heavy bottomed pot on medium heat. Stir frequently. When you see the little bubbles start appearing around the edges, remove from heat.
In a small/med bowl - whisk the yolks with the brown sugar.
Start adding the hot cream mixture to the egg mixture by small spoonfuls, whisking as you go. (This is tempering the eggs, and keeps you from making sweet scrambled eggs.) After a few spoonfuls, the eggs are tempered enough to join the rest of the cream. Empty the egg mixture into the cream mixture in the pot, stirring the whole time. Put back on the heat, low/med, and cook for 5 minutes. Stir constantly.
Remove from heat and let cool.

Put the bananas, vanilla, maple syrup, wee pinch of salt, and lemon juice into a med/large food processor. Pulse until combined. Add cooled custard. Pulse until thoroughly combined.
Chill until cold, several hours or overnight.

Maple roasted walnuts:
Heat your oven or toaster oven to 350°F.
Combine chopped California Walnuts with 2 Tbsp maple syrup and roast, on a parchment-lined pan, for 5 minutes. Let cool completely.

Churn, baby, churn! 
Churn the ice cream that you chilled, for 25 minutes or according to the manufacturor's instructions, until nice and thick and creamy. Add the nuts in the last couple of minutes.
When emptying into a freezer-safe bowl, drizzle some maple syrup between layers.
Freeze several hours or overnight.

For more awesome walnutty recipes, click here.

*Note from the Canadian - use real maple syrup. Always. ;-)