So we have a
very exciting and fun Summer theme planned out this year. We are picking some
very unusual ice cream flavour names and then creating things that come
from the inspiration of that name. Some will be baked goods, some will be
crafts, and some will be fun activities.
To kick the
ice cream theme off, we are going to share with you how to make the very
popular classic, a banana split, from scratch (with your own homemade ice
creams).
I love to
make my own homemade ice creams in the Summer. I often try out new flavours,
but also stick to many classic ones as well. I sometimes make frozen yogurt as
well with my ice cream maker.
For the
banana splits, we’re sticking with the basics, chocolate and vanilla.
I have a
Cuisinart ice cream maker which I love. I always keep the bowl in the freezer
so that it stays nice and cold. Having a completely frozen bowl and really cold
ingredients are keys to success when making your own ice cream otherwise it can
affect the process and it turns icy and slushy instead of creamy.
Usually the
day before I make my ice cream, I’ll mix the ingredients and then let them get
cold in the fridge.
For the
vanilla ice cream, mix 1 ½ cup of whole milk with 1 cup of sugar. Then add in 3
cups of heavy cream along with 1 ½ tbsp. of vanilla. Chill overnight.
For the
chocolate ice cream, mix 1 cup of cocoa powder with 2/3 cup of sugar, ½ cup of
brown packed sugar, and then stir in 1 ½ cups of whole milk. Add in 3 ¼ cups of
heavy cream along with 1 tbsp. of vanilla. Chill overnight.
When mixing
day comes, I follow the machine’s instructions and pour the mix into a frozen
bowl right out of the freezer. For the vanilla, it usually takes about 45
minutes for it to thicken up and for the chocolate, about 30 minutes. Once the
ice cream is mixed, transfer into a Tupperware container and freeze. It’ll be
soft serve for the first few hours, so if you want a more frozen ice cream,
then let the ice cream stay in the freezer overnight.
Other than bananas, no banana split is complete without toppings so before you have your banana split/sundae party, gather up some toppings. You can use crushed pineapple, sprinkles, chocolate chips, mini marshmallows, Maraschinos cherries, whipped cream, and sauces. Speaking of sauces, I have included my famous gooey butterscotch sauce that you can drizzle on top.
Butterscotch
Sauce:
In a sauce
pan on medium heat, mix 1 cup of packed brown sugar, 2 tbsp. of butter, and 1
tbsp. of vanilla. Heat until all dissolved and bubbling. Usually 3-4 minutes.
You can use after cooling slightly or if you want a thicker sauce, then let it
cool sompletely.
A good fudge
sauce is one that you’ll see us using as a glaze in a future post about Boston
Cream cupcakes, but I like it as an ice cream sauce too.
Chocolate
Fudge Sauce/ Glaze:
1 cup of
semisweet chocolate
2/3 cup of
heavy cream
¼ cup of
light corn syrup
½ tsp. of
vanilla
Microwave
the chocolate, cream, corn syrup, and vanilla all together in a heatproof bowl.
Stir every 30 seconds for 1-2 minutes until all of the ingredients are melted
and smooth. Let it thicken for about 20 minutes.
Now it’s
time to assemble your splits. There is no right or wrong way; make it exactly
how you like it.
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