With a bunch of nearly rotting bananas crowding kitchen counter space, my parents suggested that I turn them into ice cream. No cream and too few eggs in the refrigerator dictated my recipe choice: a “Philadelphia style” ice cream, a custardless canvas for fragrant fruit. Unfortunately, the paucity of fat in this recipe resulted in clunky ice crystals and a coarse texture. When mistakes happen in the kitchen, however, the end result can exceed original expectations. Light and refreshing, the granité texture of the ice cream cut through a heavy venison-oriented dinner. As the banana’s luxurious perfume evaporated on the tongue, dessert seemed to last for a tropical eternity.
“Philadelphia Style” Banana Ice Cream
5 very ripe bananas
1/4 cup sugar
1 tbsp cinnamon
1 cup whole milk
1/2 cup half and half
1/2 tsp vanilla
1/4 cup mini dark chocolate chips.
Heat sugar with milk and half and half, stirring constantly, until sugar completely dissolves. Put milk mixture and all other ingredients except chocolate chips in a blender. Liquefy until the ice cream base is completely smooth. Pour into a bowl, cover, and chill in the refrigerator until cold. Process in an ice cream maker according to manufacturer’s instructions. Add the mini dark chocolate chips halfway through the cycle.