Recently, I was asked to guest blog at Paper Plane Lane. My good friend, Stacy Landry, co-owns the adorable kid’s clothing boutique. We’ve been friends since I first decided to pick up my camera and make a business out of it back in 2008. We’ve cheered one another on, we’ve cried together, we’ve grown together. Stacy is just one of those people that is so easy to befriend…actually, she does most of the befriending, you just reap the benefits of having found yourself in her magical presence. You can’t help yourself around her down-to-earth, go-get-em personality. That Cajun love gets you every time.
Her partner, Brandi, shares that same loving spirit. In fact, the first time we met online, I actually thought I was talking to Stacy. Chipper. Fun-loving. And you can almost hear the Southern in her voice. I love it.
You’ll love their lifestyle blog. It’s full of great ways to connect with your kids and your spouse. There are some awesome back-to-school ideas for lunches and workouts you can do with kids in tow. And of course, now there’s a tale from my own life-book of my personal struggle to find self confidence.
What does that have to do with Banana Ice-Cream? Guess you’ll have to head over to their blog at Paper Plane Lane to see the whole story! And while you’re there, browse their super cute clothing for kids and all of the adorable accessories.
Time: 20 minutes + 1 hour freezing time
2 cups heavy whipping cream
2 cups milk (I used 2 percent)
6 egg yolks
1/2 cup sugar
1 tsp fine sea salt
1 tsp vanilla extract
3-4 “freckled” bananas (You want completely ripe bananas which are yellow with little black “freckles”. The bananas in the pictures are underripe for this recipe…but are prettier for pictures.)
In a medium saucepan, heat heavy cream and milk over medium heat until hot and steaming, but not boiling. (Do not let it boil! I’m serious.)
Place egg yolks in a heat-resistant bowl. (I prefer metal, glass or ceramic so your eggs and cream don’t pick up any funky tastes from a plastic bowl).
Temper the eggs by adding 1 ladle of hot milk to the bowl while stirring constantly. Add 1 more ladle of milk and continue to stir. Then add the milk/egg mixture to the rest of the milk in the saucepan. Continue to stir over medium-low heat until mixture thickens. (Never let it come to a boil or the eggs will curdle). The mixture is ready when it thickly coats the back of a metal spoon (about 6-8 minutes). Remove from heat and pour mixture into a heat-proof bowl.
Add sugar, salt and vanilla to the milk mixture and stir until sugar and salt are dissolved.
Chill the custard in the refrigerator until cold.
Mash bananas and fold into the custard.
Place the custard into the canister of your ice-cream maker and follow the directions for your machine.
You can either eat the ice-cream soft-serve straight from the ice-cream maker or scoop into a metal or glass loaf pan. Place plastic wrap over the ice-cream mixture and press down gently over the ice-cream to close off all air exposure to the mixture. Place pan in the freezer for 4 hours or overnight.
Scoop and serve.
Store any leftovers in the freezer in a sealed freezer-safe container.
The Last Dish