Sunday, December 7, 2014

It's Been a Good Day

My goals for today were as follows:

  • Clean the fish tank (didn't get around to it, I'll do it tomorrow)
  • Clean up the dog's land mines from the front yard (got this much done)
  • Do some cooking
  • Don't leave the house (I only went as far as the front yard and back yard to take the garbage out)
I refused to leave the house today. For the last week, every night after work, we've had something social/holiday-related going on. I'm tired of it and want to stay home!

So my cooking projects were as follows:
  • Made banana bread from a mix
  • Ate and then made my own buffalo chicken dip for the first time and LOVED it. I think I was a little heavy handed on the extra cheese I put on top, but my husband said it was perfect.
  • Made some of my mother-in-law's fudge for the first time today. I'm not yet sure how it's setting up, but it looks good!
  • Made banana ice cream tonight. I've been hanging onto this recipe for about two years and I finally got around to making it tonight.

One-Ingredient Banana Ice Cream

Makes 2 servings, about 1 cup

What You Need

Ingredients
1 large ripe banana--I actually used three bananas.
Equipment
Knife
Cutting board
Airtight, freezer-safe container
Small food processor--I used my Magic Bullet blender.
Spatula

Instructions

  1. Start with ripe bananas: They should be sweet and soft.
  2. Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly-sized and somewhat small pieces.
  3. Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.
  4. Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.
  5. Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best. I added in a quick dollop of honey, for a little more sweetness.
  6. Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor. I realized here that I needed a couple of little shots of milk in with my banana. The Magic Bullet wasn't strong enough to pulse through frozen banana slices by itself.
  7. Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
  8. Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
  9. Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
  10. Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
This was actually really good. It tasted just like homemade soft serve ice cream. I can't believe it took me this long to try this recipe! :)

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