It's mid-September now so you and I both know what that means: our precious time together must come to an end soon. I hate to say it out loud, but you and I both know that it's true.
And no, it's not you! Of course it's not you. I love you.
But before you leave can you do me one final favor? Promise to leave gently, and take your time doing so. As much as I enjoy my time with my rebound man Fall (before the a**hole Winter comes to town), I'd love it if you could hold me just a tiny bit longer.
Until next year Summer. Until next year...
Sadly, I don't have pretty pictures of the final ice creams. But let's be honest, we all know what ice cream looks like, and my crappy photos can't really make ice cream all that pretty.
But I do have a fun action shot photo.
And a picture of my lovely ice cream bowls from Sur La Table.
They're bright and lighthearted and fun-- the perfect accompaniment for summertime. And every time I see these bowls a flutter of excitement hits me and makes me insanely happy. How happy? Almost as happy as shoving my face full with ice cream.
Yours in holding on to summer for dear life,
Roasted Banana Ice Cream, from The Perfect Scoop
3 medium-sized ripe bananas, peeled
1/3 cup (70g) packed light brown sugar
1 TBSP butter, cut into small pieces
1 1/2 cups (375 ml) whole milk
2 TBSP granulated sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp coarse salt
1. Preheat oven to 400˚F (200˚C)
2. Slice the bananas into 1/2" pieces and toss with brown sugar and butter in a 2-quart baking dish. Roast for 40 minutes, stirring just once during baking, until bananas are golden and cooked.
3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the rest of the ingredients and puree until smooth.
4. Chill the mixture thoroughly in the fridge (overnight is always good), then freeze in your ice cream maker according to the directions.
Vietnamese Coffee Ice Cream, also from The Perfect Scoop
Note: I liked this ice cream, but not as much as I enjoy a traditional coffee ice cream, for I found it a tad too sweet for my taste. But I think it's because I'm not the biggest fan of sweetened condensed milk. If you love sweet Vietnamese coffees, you'll love this!
1 1/2 cups (600 g) sweetened condensed milk, or 1 1/2 cans (396 g each)
1 1/2 cups brewed espresso (or very strongly brewed coffee), cooled
1/2 cup half and half
Pinch of finely ground roast coffee, optional
1. Whisk together all the ingredients.
2. Chill the mixture thoroughly in the fridge (overnight is always good), then freeze in your ice cream maker according to the directions.