I’d been wary of banana “nice cream” for a while but I decided to give it a try the other night when I had an ice cream hankering but no ice cream. It turned out pretty good! It’s all about the toppings though.
It was really hot for a few days and I made an executive decision that we would need a cool dessert.
For Ice Cream:
3 egg yolks
1/4 cup sugar
3/4 cup whey/milk
2 green tea bags
2/3 cup heavy cream
2 tsp cinnamon
1 tsp powdered cardamom
1 tsp powdered ginger
In a large bowl beat egg yolks and sugar
scald the milk/or whey whatever you’re using, then remove from heat
cut open tea bags and steep for four minutes
strain through a find mesh sieve into a clean pot
add heavy cream and bring to a simmer over medium high heat
ladle 1/3 of the cream mix into the eggs and whisk well to combine
add all of the egg mixture to the cream and cook over low heat, stirring until thick enough to coat the back of a spoon or somewhat close, about five minutes
let cool in the fridge for about two hours
put in ice cream maker and follow instructions
For Oatmeal-Nut Cookie Bowls:
1 1/2 cups oats
1/2 cup golden raisins
1/3 cup pepitas (pumpkin seeds)
1/3 cup ground walnuts
1/2 cup unsweetened coconut
1/4 cup sunflower seeds
3/4 cup hazelnuts + 1/4 cup almonds and a little water ground into paste OR 1 cup almond or hazelnut butter/spread
1/4 cup unsweetened apple sauce
1 tsp vanilla
1/3 cup honey
mix all dry ingredients (oats, raisins, nuts and seeds) in a large bowl
then mix in all wet ingredients (nut butter, applesauce, vanilla, honey) until gooey
mold into whatever form you wish. i did some into cookie bowls and the rest into a loaf pan for protein-energy bars for my dad’s surf trip
