Ginger Ice Cream With Maple Rum Bananas And Pecans Recipes

GINGER ICE CREAM

Steps:

• In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over an ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
• Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
• Preheat the oven to 350 degrees F.
• In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

BANANA RUM ICE CREAM

Steps:

• In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

VANILLA ICE CREAM WITH PECANS, BANANAS FOSTER - COINTREAU SAUCE

Steps:

• Divide the butter, brown sugar, pecans, and cinnamon evenly between two large, heavy skillets at high heat. Stir until the sugar is dissolved and the mixture is brown and bubbling, about 2 minutes.
• Divide the bananas between the two skillets and continue to cook, turning once or twice, until the bananas just begin to brown, about 2 minutes.
• Remove the skillets from the heat and divide the bourbon between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the bourbon (or use a long safety match). Cook until the flames are completely exhausted.
• Remove the skillets from the heat and divide the Cointreau between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the Cointreau (or use a long match). Cook until the flames are completely exhausted.
• Remove the skillets from the heat, divide the heavy cream and orange zest between them, and stir the contents of each pan until blended.
• Divide scoops of vanilla ice cream among 12 bowls. Divide the sauce, ladling it evenly around. Garnish each ice cream scoop with a quarter praline stuck into the top. Serve immediately.

MAPLE, GINGER & PINEAPPLE ICE CREAM

Steps:

• Blend, milk, coconut milk, evaporated milk, heavy cream, pineapple juice, lemon juice, lemon zest, crushed pineapple, crystallized ginger, ground allspice, brown sugar and maple syrup together.
• Freeze according to your ice cream makers instructions.
• This will make 1 quart.

BANANA-MAPLE ICE CREAM

Steps:

• Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk.
• Place over medium heat, stirring constantly.
• Cook for 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat.
• Pour custard into a cool bowl; place over ice water to cool completely.
• Combine 1/2 cup milk, dry milk, and vanilla.
• Stir in custard, banana, and syrup. Cover and chill.
• Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
• Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.