BANANA PEANUT BUTTER ICE CREAM MADE EASY

 Another Pinterest must try "goodness". Check Here for the original recipe .
Was so impressed with the end result. I can't believe an ice cream was made sans cooking or the ice cream maker and with only 2 ingredients. You can actually make the ice cream with just the banana but i opted to add peanut butter. Others add cocoa powder for variety.

You must give this a try!!!

 Banana Peanut Butter Ice Cream

Slice your very ripe bananas before putting them in the freezer. Pre-slicing them will make it easy to blend in your processor and saves you time.

Pulse until it will turn into a gravel like texture. Then gently mix them towards the middle so everything gets incorporated. I added 2 Tablespoon of peanut butter at this stage (gravel stage). Pulse and blend.

Pulse and blend until you get a soft serve ice cream texture.

Viola! Banana Peanut butter Ice cream!!!

SPAGHETTI ALLA CARBONARA AND NUTELLA ICE CREAM GOODNESS

***FYI: THE FOLLOWING BLOGS ARE MY BLOGS FROM MYSPACE...I AM MOVING MY MS BLOGS HERE BEFORE I WILL TOTALLY LOSE THEM. YUP, MYSPACE HAS CHANGED, THEY ARE MORE ON THE ENTERTAINMENT NOW. SO DON'T BE ALARMED THAT THE RECIPES ARE "OFF SEASON" DISHES.




BLOGGED DATE:  SEPT. 1, 2008

This dish is my go to meal, a quick, easy and yet elegant dish. Ofcourse it's always delish...it's bacooonnnnn and panceetttaaa!!!! what could go wrong?


For the dessert this brought the patience and impatience in me. I scooped the ice cream and placed on a tray w/c should stay in the freezer for few minutes but i opted not to. I spread a generous amount of nutella on two lady fingers. Made an ice cream sandwich sort of, then put some mint leaves in between. By the time i got done w/ the lady finger and nutella spreading..the ice cream started to melt oh boy!!! well, you'll see what i mean... but over all it was a messy goodness, coz i love nutella and ice cream. Got this dessert recipe from Giada de Laurentiis.



SPAGHETTI ALLA CARBONARA

2 T olive oil
1 T butter
1 Cup smoked bacon, sliced into thin sliced (I added pancetta to mine)
3 eggs, lightly beaten
¼ Cup freshly grated Parmesan cheese
¼ Cup freshly grated Romano cheese
1 T chopped fresh flat leaf parsley
4 T light cream
Pepper
1 lb/450 g spaghetti noodles

****Recipe didn't call for garlic but i had some garlic on the side while rendering the bacon and pancetta just to get some garlic undertone.Take out the garlic when it starts to brown, use the browned garlic for other dish.

****Pancetta is not in the recipe either but i like it w/ my carbonara, but bacon will suffice, ofcourse.

1. Heat the oil and butter in a skillet over a medium high heat.
2. Add the bacon and cook for 4-5 minutes, until browned and crispy.
3. Remove from the heat.
4. Combine the eggs, cheeses, parsley, and cream in a bowl, mixing well. Season with pepper.
5. Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the skillet.
6. Quickly add the egg mixture to the pasta, tossing rapidly so that the egg cooks in the heat.
7. Transfer to a warm serving dish.
8. Briefly reheat the bacon over a high heat. Add to the pasta, toss again and serve at once.


Source: Essentials Pasta Sauces

PANCETTA AND BACON RENDERING AWAY!!!

SPAGHETTI ALLA CARBONARA/ PASTA CARBONARA

I served parmesan crisp on the side. Put a teaspoon of shredded parmesan cheese on a silpat or parchment paper. Bake at 350 degrees for few minutes or until the cheese starts to bubble and get a bit brown.

Excuse my silpat, it has been used and abused. I love my silpats

 
 

PARMESAN CRISPS

DESSERT INGREDIENTS: NUTELLA, LADY FINGERS, ICE CREAM, MINT LEAVES.

NUTELLA, LADY FINGER ICE CREAM SANDWICH!!!!



BANANA TURON

One of my favorite snacks or dessert.


Ingredients:

1 pack lumpia wrapper (25 count)- TYJ Spring roll pastry

Ripe bananas – I prefer saba** but very ripe plantains will be a good substitute

Brown sugar

1 can Jackfruit - drained and julienned

***Ripe saba/cardaba banana are available fresh or frozen at any Asian stores.

*** Very ripe plantains can be used as substitute. I suggest the over ripe plantains because they are sweeter w/c is what you need for the turon.

1. Cut banana into 4 pieces lengthwise. So you will yield four thin slices per banana.

2. Drain and julienne jackfruits and set it aside.

3. Position a slice of the banana in the lower middle part of the wrapper.

4. Sprinkle brown sugar on top of the sliced banana then put some julienned jackfruit, cover with another slice of banana.

5. Roll and fold the sides inwards. (Check the package of the lumpia wrapper for wrapping illustration).

6. Seal the edges w/ the cornstarch paste.**

7. Deep fry in hot oil until golden brown, drizzle w/ caramelized brown sugar (optional).

**Cornstarch/water mixture to seal the rolls:

1 T cornstarch

½ c cold water

Dissolve cornstarch in water, then microwave for few seconds or until the mixture thickens into a paste consistency.

I like to drizzle some caramel syrup while it's still hot.

Serve the turon with vanilla ice cream and drizzle w/ caramel syrup the sprinkle some toasted sesame seeds if you want.

APPLE BUTTER FRENCH VANILLA ICE CREAM WANTON NAPOLEONS (OCT. DARING COOKS CHALLENGE PART 2

This is my wanton dessert challenge. Hope this will make me win Jaden's Steamy Kitchen cookbook!!!

Ingredients:

Wanton wrappers - fried
homemade apple butter - will blog the recipe asap
french vanilla ice cream
mint leaves for garnish.

POACHED PEARS IN WHITE WINE AND SABAYON SAUCE MY VERSION

Got the recipe inspiration from Julia Child's "Pear Poached in White Wine and Sabayon Sauce". As you know Julia Child is a "Vermouth lady" so obviously this recipe will call for one. Since i don't have vermouth in my "wine cellar" ha!ha! i wish!...i decided to make some substitutions and made use of what wines i already have and then i also tapered the quantity since i will be making this dessert for 3. Anyways, i'll post the original recipe just incase. And will do my version as i go along.

Pear Poached:
8 to 10 firm, ripe, unblemished fresh Bartlett pears
2 quarts water and 4 tablespoons lemon juice in a bowl
1 quart fine strong dry white wine or 3 cups dry white vermouth and
1 cup water
Zest and juice of 2 lemons
1 1/2 cups sugar
2 sticks or 1 teaspoon cinnamon.

Sabayon Sauce:
1 egg
2 egg yolks
1/4 cup fruit poaching liquid or a sweet white wine plus a little vanilla
1/4 cup white vermouth
1/4-1/3 cup sugar, depending on sweetness of liquid added.

Peel, halve and core pears, dropping them into the lemon water as you go, to prevent discoloration.
Meanwhile, simmer wine with lemon zest and juice, sugar and cinnamon for 5 minutes.
Drop in the pears (adding only so many that the cooking liquid covers them, or add more wine plus 6 Tbsp. sugar per cup.)
Maintain liquid at just below the simmer for 8 to 10 min. just until pears are tender when pierced w/ knife.
Let them cool in the syrup.
Serve warm or cold: store in a covered bowl, in the syrup in the ref.

For the Sabayon Sauce:
Whisk all sabayon sauce ingredients together in a stainless or enameled saucepan.
When well blended, whisk over low heat until mixture is thick, foamy and warm to your finger.
Do not bring too near to simmer or the eggs will scramble, but you must have enough heat to do the job. (a wisp of steam rising over the surface usually indicates the sauce is done- after 2 to 4 min. of whisking.

Note: With a longer wait, the sauce will usually separate but can be rehomoginized by beating again over heat. It will not be a foamy sauce, however, if reheated, it will usually be a smooth yellow cream, like a custard sauce.

Peel and core. I used melon baller to core. Some pears i left whole and some i cut in half for presentation.

This the wine i used for poaching in lieu of Vermouth. Love this wine!

Julia Child's Sabayon calls for Vermouth but i have always used Marsala for my sabayon sauce.
I opted for Bain Marie (water bath/double steaming) to make my sauce, instead of cooking directly into a pan w/c i think gives you a lot of room for mistake such as over cooking the eggs.

I LOVE THIS DESSERT!

I tried serving the poached pears w/ vanilla icecream it was delish as well.

Don't mind my attempt to make ice cream quenelles, it didn't come out as shapely as i wanted it to be
If you don't want to make the sauce serve it w/ ice cream it's also wonderful.

AVOCADO ICE CREAM

This is the fourth and the last Philippine Ice Cream flavors i made this summer. Yes, Avocado! And yes, there is more to avocado than guacamole and a sandwich component. In Asian countries avocado is a dessert. It really isn't a surprise or "weird" considering that the avocado is creamy, buttery and sweet. Give this a try and i'm sure you'll look at avacado as a dessert also.

Ingredients:
3 ripe avocados
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks


Directions:
1. Puree the avocados and set it aside.
2. Lightly whisk egg yolks in a pan.
3. Add sugar in the pan and mix well.
4. Gradually add milk and mix it well.
5. Put the pan on low heat and heat the mixture, stirring constantly.
6.When the mixture is thickened, remove the pan from the heat.
7. Soak the bottom of the pan in ice water and cool the mixture.
8. Add the avocado puree in the egg mixture and mix well.
9. Add whipped cream in the mixture and stir gently.
10. Pour the mixture in an ice cream maker, following the manufacturers instructions. Freeze until firm.

MAIS CON QUESO ICE CREAM (Sweet Corn with Cheese Ice Cream)

Another popular Filipino ice cream flavor. This is my 3rd Filipino ice cream that i've made this summer and we are loving it. If you have noticed, i am basically using similar ingredients and measurements to all my ice cream recipe with some adjustments to the liquid quantity depending on how much juice/liquid i will get from the fruit i'm using.

This ice cream is not just your plain mais (sweet corn) ice cream, it has bits of cheddar cheese in it hence the name Mais con Queso (Sweet Corn with Cheese). Sounds weird? nah...it's actually a perfect combination. Cheddar cheese is a good cheese for dessert, you don't believe me, go surf for desserts using or with cheddar cheese you'll have an array of recipes. Also, check this website Here so you'll have an idea of the other tropical ice cream flavors.

Ingredients:

2 large fresh sweet corn
1/4 C cheddar cheese (diced)

4 egg yolks
1 cup heavy cream

1 1/2 c milk

1/2 cup sugar (adjust if your corn isn't the sweet corn variety)

1. Grate corn kernels and milk off the cob.

2. In a pan over medium heat, combine cream, milk and corn kernels and corn milk. Let it simmer.

3. In the meantime, whisk sugar and egg yolks until pale and thick.

4. When cream mixture reaches a simmer, slowly temper your egg mixture w/ the cream mixture about a laddle or two, whisking constantly.

5. Reduce heat to low, add the warmed egg mixture into the saucepan and cook, whisking until mixture is thick.

6. Let this chill for at least an hour.

7. Add and mix the minced cheddar cheese right before you churn the mixture.

8. Pour the mixture in an ice cream maker following the manufacturer's instructions.

.

.

Lami ni kaayo!

GREEN TEA ICE CREAM

Bring out your ice cream maker machine and put it to work! My machine has been churning away.

Ingredients:
3/4 C milk
2 egg yolks
6 T sugar
1 C heavy cream
1 1/2 T matcha green tea powder
3 T hot water

Mix hot water and green tea powder together in a bowl and set aside.
Lightly whisk egg yolks in a pan.
Add sugar in the pan and mix well.
Gradually add milk in the pan and mix well.
Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture is thickened, remove the pan from the heat.
Soak the bottom of the pan in ice water and cool the mixture.
Add green tea in the egg mixture and mix well, cooling in ice water.
Add whipped heavy cream in the mixture and stir gently.
Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.

*No ice cream maker- pour the mixture in a container and freeze, stirring the ice cream a few times.

Makes 6 servings.

MATCHA- I BOUGHT MINE AT A JAPANESE GROCERY STORE.

Green Tea Powder diluted in hot water

Egg Mixture

Green Tea Ice Cream served w/ Broas (Lady Fingers)



Yummm!!!

Or serve with Pam's Green Tea Mini Cup Cakes click for the recipe HERE

MANGO ICE CREAM

Mango Ice Cream is one of our favorite Philippine Ice Cream, Magnolia Brand to be specific. I have been planning on making this but always end up buying Magnolia Ice Cream w/c is a bit expensive. Last couple of weeks i was in an Ice Cream mood, that i made 4 different flavors. I will be posting them one at a time.

Y: 1 Quart

Ingredients:
2 medium sized ripe mangoes, peeled and pitted (I suggest Asian mangoes, they are sweeter and not fibrous as the greenish/reddish mangoes we see at the grocery stores)
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks

Directions:
1. Puree one mango and finely chop the other mango. Put in separate bowls.
2. Lightly whisk egg yolks in a pan.
3. Add sugar in the pan and mix well.
4. Gradually add milk and mix it well.
5. Put the pan on low heat and heat the mixture, stirring constantly.
6.When the mixture is thickened, remove the pan from the heat.
7. Soak the bottom of the pan in ice water and cool the mixture.
8. Add the mango puree in the egg mixture and mix well.
9. Add whipped cream in the mixture and stir gently.
10. Fold in the chopped mangoes and stir gently.
11. Pour the mixture in an ice cream maker, following the manufacturers instructions. Freeze until firm.

Egg and Cream Mixture/ Mango Puree

Mango Ice Cream oh so yummy!