toffee banana date shake ice cream with coconut + chocolate

toffee banana date shake ice cream with coconut + chocolate

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GUYS. I have mentioned before that ice cream is kind of like my thing. I absolutely love making it and it's one of the few sweets that I'll get a legitimate craving for. This is hands-down the most unique and complex ice cream I've ever made. There's clearly a lot going on, but it has great complementary flavors and fun textures throughout. The finished product honestly reminded me of a toffee banana cookie with coconut and chocolate. Warm flavors from the fresh nutmeg and cinnamon make such a difference. I seriously love this ice cream so much. I don't even know what else to say about it, just go make it and I promise you WILL NOT REGRET IT. 

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TOFFEE BANANA DATE SHAKE ICE CREAM:
makes 2 quarts

150g unsalted butter, diced
100g granulated sugar
100g water
5g (1/2 teaspoon) salt
4 (1/2 teaspoon) baking soda
2 ripe bananas, sliced
700g heavy cream
12 dates, pitted
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon

500g whole milk
2 vanilla beans, split and scraped of seeds
6 egg yolks
200g granulated sugar

50g shredded unsweetened coconut
150g semi-sweet chocolate, cut into chunks

Preheat an oven to 350 degrees F. Spread coconut out on a baking sheet and toast for 5 minutes or so until golden brown. Set aside and let the coconut cool. 

In a medium sized saucepan or saucier, melt together butter, sugar, water, salt and baking soda. Cook over medium heat, stirring occasionally until toffee colored. This process will take around 10 minutes or so. Remove from the heat and add the sliced banana, dates, heavy cream, nutmeg and cinnamon. Let mixture cool. In my opinion, the flavor is better if you refrigerate overnight. Place the mixture into the carafe of a blender and blend until smooth, this might take a bit of time to blend the dates. Set aside. 

In a small saucepan, warm milk and vanilla bean pods and seeds over low heat. In a small mixing bowl, whisk together egg yolks and sugar until pale yellow and thick. 

Whisk 1/2 of the warm milk into the eggs taking care to whisk constantly while doing so*. Whisk egg mixture back into the rest of the cream in the sauce pan (scrape all the egg and sugar from the mixing bowl into the pan) and return to medium-low heat. Cook, whisking constantly, until thick enough to coat a wooden spoon, about 5-7 minutes. 

Strain through a fine mesh sieve into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Once cool, marry the custard with the toffee banana date mixture. Cool to 40 degrees F before churning. Churn to manufacturer instructions. At the soft serve stage, fold in toasted coconut and chocolate. Transfer to an airtight container and freeze for at least 4 hours before serving. Can be kept for 1 month.

* this technique is referred to as tempering. You are gradually adding hot liquid to egg yolks to bring the temperature up slowly without turning them into scrambled eggs. If you were to immediately add the eggs to the warm milk, your eggs would scramble. The goal is to get them warm enough to be able to add back to the milk without overcooking them. 

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