Let’s Make Like A Banana And Split!

Now–for the moment you’ve all been waiting for–how to make a banana split that’s big enough to split!

Cut a banana in halk lengthwise. Put a half on either side of a long dish.

Scoop your ice cream between the banana halves: a scoop of vanilla, a scoop of chocolate and a scoop of strawberry.

Now for the toppings! The classic combo is hot fudge on the vanilla, marshmallow on the chocolate, and pineapple on the strawberry.

Use lots of whipped cream! Sprinkle on the jimmies or crushed nuts or both! A cherry on the top!

Dig in and enjoy!

Have sweet dreams over the weekend. I’ll be announcing the contest winner on Monday!

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A Double Dip!

Because of technical difficulties, there was no post yesterday, but don’t worry. It’s still the Almost Summer Sundae Celebration!

Any comment on this post will be worth TWO entries in the drawing at the end of the week!

If you were paying attention, you remember that in my last post I mentioned Neopolitan–which is made of strawberry, chocolate and vanilla ice cream. You already know a great recipe for strawberry ice cream, so today, let’s cover the other two.

Simple Vanilla

2 cups of heavy cream

2 cups of light cream (You can make it all light cream if you’re worried about calories, but it won’t be as creamy and rich.)

3/4 cup of sugar

1 TBS vanilla extract. (You could also scrape out the inside of a real vanilla bean and use that, but I have found that many kids don’t like the black speckles. I myself prefer my vanilla ice cream without them.)

Whisk all ingredients together and chill for at least an hour. Pour into your machine and follow the manufacturer’s directions. Easy and delicious!

 

This One Is For the Chocoholics

4 cups of dairy (again–it’s your choice)

3/4 cup sugar

dash salt (trust me!)

3 egg yolks

6 oz. chocolate chips (milk or dark–your choice)

2 tsp. vanilla extract (you could also get a little fancy and use hazelnut extract instead)

In a saucepan, combine the dairy, sugar and salt. Cook over low heat until the mixture is warm and the sugar dissolves.

Beat up the egg yolks in a bowl. Here’s the tricky part. Measure out a cup of your warm dairy/sugar mixture and whisk that in gently. Then, return the egg mixture to the pan. (That’s because this is a custard-based recipe.) Cook over low heat for about 5 minutes untuil it thickens a bit. Don’t let it boil!!

Take it off the stove and stir in the chocolate chips until they’re melted and the mixture is smooth. Let it cool at room temperature and then stir in the extract. (Make sure there are no lumps–if there are, strain them out.)

Chill in the refigerator and then use your ice cream maker (same as with the strawberry and vanilla.)

Hey–with all these flavors you could make a banana split! Let’s talk about toppings another time!

I scream! You scream! We all scream for ice cream!

Hello and welcome to the first day of the Almost Summer Sundae Celebration! Yes, we know that’s a lot of “S”s, so we are kicking off with an ice cream that starts with an s! Can you guess what it is? I’ll give you a hint. What’s a classic ice cream, part of a carton of Neopolitan, and my personal favorite ice cream? You guessed it!!! Strawberry!! I love this flavor and I think you will too!

Don’t forget to leave a comment for a chance at this week’s great prize!

6 cups fresh strawberries (about 3 pints)

1 1/2 cup sugar

4 cups dairy (I like to use 2 cups of heavy cream and 2 cups of light cream, but you decide how rich you want it)

2 tsp. vanilla extract

Clean the berries and put them in a bowl. Crush them into a chunky puree with your hands, a potato masher, or stick blender. Stir in 3/4 cup sugar and let it sit one hour.

Add the dairy, the rest of the sugar, and the vanilla. Stir. Chill until cold.

Pour the mixture into the canister of your ice cream maker and follow the manufacturer’s directions. (With my Cuisinart, I just press a button and let it run for about 30 minutes. It couldn’t be easier!

This is so much better than anything you’ll find in the supermarket’s freezer case!

Get Ready For The Almost-Summer Sundae Celebration

 

Starting next Monday, I’ll be doing a full week of awesome recipes for homemade ice cream and sundae toppings. It’s the  Almost-Summer Sundae Celebration! And it wouldn’t be a celebration without a great, new contest, so any day next week, simply leave a comment and you’ll be entered for a chance to win a super mystery prize! (You can probably guess that it’ll be sundae related!!)

I use a Cuisinart ice cream maker that I got on Amazon.com for under $50. The nice thing about it is that you can keep the canister insert in your freezer at all times, so you’re ready to make ice cream or frozen yogurt at a moment’s notice, with no messy salt or ice!

So–what’s your favorite kind of sundae? Mine’s hot fudge!

Witch’s Hat Treat

Welcome one and all to my celebration of ghosts and goblins! Here’s a chilly treat to enjoy! (Thanks once again to the creative Sharon Bowers!)

Witch’s Hat Cones

Pistachio or green mint-chocolate-chip ice cream

Candy corn

Chocolate chips

Red or black licorice whips

Pointy suger cones

1. Line a baking sheet with waxed paper and place rounded scoops of ice cream on it. Freeze until firm, at least one hour.

2. Allow  each person to decorate a scoop with licorice-whip hair, candy-corn nose, and chocolate-chip eyes. Top with a cone to mimic a hat. Enjoy!