As a graduate of The Culinary Institute of Montana at Flathead Valley Community College and a self-proclaimed “culinaire,” people always ask me what my favorite dish is to cook.
After much consideration, I have come to the conclusion that my all-time favorite has to be ice cream. First off, I have, let’s call it, an addiction to anything related to ice cream.
This includes milkshakes, sundaes, and even frozen yogurt, just to name a few. So, why wouldn’t I love making it? To me, there is something magical about making my own flavors by taking simple ingredients and turning them into something so delicious.
Making ice cream has become an escape for me, reminding me of fun memories I have had hand making, serving and enjoying ice cream with friends and family. I have to believe every person has at least one fond memory that includes ice cream. In culinary school, some of my favorite times involved serving our infamous gourmet sundae bars featuring homemade ice cream accompanied by rich, delicious and fun toppings.
Each sundae bar had a slightly different twist, making each a unique experience. People went crazy when they heard an ice cream bar was on the menu. As a student, I would feed off their excitement, watching their enjoyment of inventing their own creations and then savoring every last bite. Making people happy though food is one of the reasons I love being a chef.
I would like to share with you one of my favorite ice cream recipes. I encourage you to be creative with it. At the end of the churning step, add any other ingredients you like, such as chocolate bits, peanut butter, or whatever you wish to make it your perfect flavor.
Banana Ice Cream:
- 2 ripe bananas
- 3 large egg yolks
- 6 tablespoons of sugar
- 1/2 teaspoon salt
- 3/4 cup milk
- 1. 1/4 cups heavy whipping cream
Directions:
- Puree bananas in food processor and pass through fine mesh sieve.
- Combine egg yolks, 3 tablespoons sugar, and salt in a heatproof bowl. Do not to let this mixture sit too long before adding cream mixture because the sugar will curdle the eggs.
- Combine milk, cream and remaining 3 tablespoons sugar in heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering.
- Slowly add cream mixture into egg mixture whisking as you pour (also known as tempering).
- Place the bowl containing the mixture over top of a pot of simmering water (also called a double boiler). Stir constantly until your mixture reaches 165 degrees and lightly coats the back of the spoon.
- Strain mixture into clean bowl. Put into an ice bath until chilled. Stir in banana puree. Cover and refrigerate overnight allowing all flavors to marry together.
- Churn in an ice cream machine according to the manufacturer’s instructions.
- Put into freezer until scoopable (about four hours).
Michelle Hicks is a graduate of The Culinary Institute of Montana at FVCC and works as an instructional assistant for the program.
For program information, contact Instructor Hillary Ginepra at 756-3862 or by email at [email protected].