Kem Chuối Ép | Frozen Pressed Banana

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Kem Chuối Ép | Frozen Pressed Banana 

makes about 10 servings

Ingredients

1 bunch of Namwa Bananas

2 cups fresh shredded coconut

1 cup crushed peanuts

Clear pastry bags or ziplock bags

Preparation

1. Peel bananas 

2. Place each banana in one pastry bag

3. Press and roll the banana out until desired thickness. I like mine about ½ inch or 1-2 cm tall. 

4. Add a layer of shredded coconut to the banana 

5. Sprinkle 1 tablespoon of crushed peanuts on top 

6. Fold the opening of the bag over to seal 

7. Freeze until frozen, about 4 hours or overnight 

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Good to know

You can add a few drizzles of coconut cream on top of the shredded coconut, before the crushed peanuts, for added creaminess.

Passion Fruit Ice Cream

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Passion fruit Ice Cream

makes about 5-6 cups

Ingredients

2 cups heavy whipping cream

1 cup whole milk

3/4 cup sugar

4 egg yolks

1 cup passion fruit pulps

Preparation

1. Prepare the ice cream maker according to the manufacturer’s instructions. 

2. Mix the passion fruit pulps with ¼ cup of sugar, set aside. 

3. In a small bowl, whisk the egg yolks until it becomes a light yellow color and set aside. 

4. In a medium pot, add the heavy cream, whole milk and  ½ cup sugar. Whisk until the sugar is fully dissolved. 

5. Cook the milk mixture over medium heat until the edge starts to bubble. 

6. Stream ⅓ milk mixture into the yolks, whisking constantly until fully combined- this is to temper the yolks. 

7. Whisk the tempered yolk slowly back into the remaining warm milk. 

8. Once both the milk mixture and yolks have been incorporated, return the pot to the stove and cook over low heat. 

9. Whisking constantly until the mixture becomes a custard-like consistency and can coat the back of a wooden spoon.  You should be able to run a finger down the spoon and leave a clean trail. 

10. Remove from heat. 

11. Strain the ice cream base through a sieve to remove any chunks. 

12. Chill in the refrigerator for at least 1 hour or overnight. 

13. Add the ice cream custard and churn for 30-40 minutes. 

14. Scoop the ice cream into a container  and fold/layer in the passion fruit puree. 

15. Freeze for a  couple of hours before serving. 

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Strawberry Ice Cream

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Strawberry Ice Cream

makes 6 servings

Ingredients

2 cups heavy whipping cream

1 cup whole milk

2/3 cup sugar

3 egg yolks

1 tbsp vanilla extract 

2 cups fresh strawberries

1 tsp lime juice

Preparation

1. Chop the strawberries into small chunks. 
2. Mix the strawberries with the lime juice and 1/3 cup sugar. Let sit while making the ice cream base. 
3. In a medium pot, heat the heavy cream and whole milk over medium heat until the edge starts to bubble. 
4. Add in 1/3 cup sugar, stir well. Turn off the heat. 
5. In a small bowl, whisk together 2 tbsp sugar and the egg yolks until it becomes a light yellow color. 
6. Temper the eggs by adding the cream to the eggs, 1 tbsp at a time, stirring in between. Once both cream and eggs have been incorporated, return the mixture to the pot and cook over medium-low heat. 
7. Continue to stir until the mixture becomes a custard-like consistency and can coat the back of a wooden spoon.  You should be able to run a finger down the spoon and leave a clean trail. 
8. Remove from heat. 
9. Puree half of the strawberries in a blender and add to ice cream base. Mix well and strain the custard.
10. Mash the other half of the strawberries with a potato masher or a fork, leaving some small chunks. 
11. Remove the frozen ice cream maker bowl from the freezer. Add the ice cream custard and churn for 20-25 minutes. 
12. Remove the ice cream from the bowl and fold in the mashed strawberries. 
13. Freeze for at least 3 hours before enjoying. 

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Good to know

Freeze your ice cream maker bowl at least 24 hours prior to churning. Make sure to read your machine manual since every machine is different. 

I made this ice cream with an ice cream maker because I am lazy and don't have the arm strength (mostly patience) to do it san machine. But if you don't have the machine, then you'll need to pop your custard in the freezer, then stir it vigorously every 20 minutes while it freezes. You can do this with a spoon or fork. Spork not acceptable. I've tried this method and it turned out well, though it does get harder as the ice cream hardens.

I used the ice cream maker attachment for my KitchenAid stand mixer. I've tried two Cuisinart ice cream makers prior to this one and broke both. They're too weak, especially if you're planning on churning anything with small chunks in it. The KitchenAid attachment is perfect! Then again, this mixer can do no wrong. AMIRITE? 

Toodles!