Monday, August 4, 2014

Southern Banana Cream Pie Ice Cream Recipe

I grew up outside of Nashville, Tennessee, where Summer barbecues with friends always meant two things: hamburgers and banana ice cream.

Now, we're not talking that weird "banana ice cream" where you take frozen bananas and puree them until you've lost all faith in yourself as an adult and then try to convince yourself that you are enjoying your frozen baby food.

No. Just no.

If you're going to eat ice cream, please do it the right way.

This Banana Cream Pie ice cream is legit. It's slow-churned, insanely creamy and tastes like a Southern banana cream pie.

You start with a custard of half & half, egg, vanilla, and sugar. 

Then you mash two bananas and add them into your ice cream maker along with the custard. 

After a little while, you have this loveliness going on. 

I may have test-tasted a bite. Or two. 

Okay, four. 

It gets even better when you scoop the soft, fresh, creaminess into a waffle cone. 

Gosh darn it. I love this stuff.


Southern Style Banana Cream Pie Ice Cream
 2 cups of half & half
1 tsp. vanilla
1 cup sugar (I used turbinado)
pinch of salt 
1/2 cup cream
1 egg 
2 ripe bananas

In a saucepan, heat half & half, vanilla, sugar, salt and cream to a very low simmer. In a bowl, whisk the egg. Temper the egg by slowly pouring a 1/3 cup of the half & half mixture into the egg bowl, while whisking quickly. Then add another 1/3 cup, continuing to whisk. Finally, whisk the egg mixture into the saucepan. Continue to simmer until it begins to thicken and create a custard (think eggnog) consistency. 

Chill in the fridge for 2-24 hours.  Then mash the bananas. Stir into the custard and pour everything into your ice cream maker. Turn it on according to the appliance directions. 

When the custard has reached a soft-serve consistency, it's done! Serve immediately (the best!) or pack it into an air-tight container and freeze until you're ready to enjoy it.


Monday, July 21, 2014

The Good Stuff

Wow. It's been almost a year.

During past year I dove into my first year teaching. I got to spend every day learning with 22 of the cutest munchkins in the world; I love their little minds and how they see the world. Best. job. ever!

Also turns out when people say teachers work wayyy more than 8-3, they aren't kidding. I've never worked harder in my life or been more exhausted. But it was worth it. So worth it.

I've spent the past couple weeks enjoying Summer break, snuggling my kiddos, reflecting on things to change/improve for the upcoming year, reconnecting with friends (hi guys! sorry for being anti-social from August-May!) and cooking.

Cooking. With food. In the kitchen. Some days I get carried away and make breakfast, lunch, dinner and dessert. Because I can. Because it's Summer, yo!

One of my Summer favorites is grilled pizza. I've been making it for years and if you haven't tried it yet, do so. Like tonight.

The other night we had just gotten back from a trip and needed something quick and easy for dinner. Pizza was calling and I was feeling creative so I riffled through my fridge and compiled an assortment of toppings:

Sun-dried tomatoes, gouda, beef summer sausage and mushrooms.

Mozarella, arugula, turkey bacon and greek feta dressing (that stuff is my new favorite!)

Grilled pizza is the best. Be sure and lower the coals/heat because you want the cheese to melt before the bread burns. 


We really liked the bacon and arugula pizza. I can't wait to make it again! 

Go grab some toppings, knead up a batch of pizza dough and light up that grill. It's the perfect Summer-night-on-the-patio-meal.

Wednesday, July 31, 2013

Making Lunch Classy

Ah, sandwiches. The great lunch standby since the Middle Ages (I looked it up. You're welcome).  

I'm convinced that one of the most important elements of the sandwich is the sauce you use. Plain old mayo is fine, but let's face it, not something that makes anyone get too terribly excited. And since I do especially love to find excitement in my lunch, I thought I would share with y'all a couple of my favorite aioli spreads. 

A good aioli can totally transform a boring sandwich into something truly crave-worthy. And make you feel a little classier when you're brown bagged lunch transforms from "turkey sandwich" to "Roasted turkey with a basil lemon aioli and fresh lettuce on wheat bread." 

If you have fancy shmancy olive oils (such as truffle oil), use those. It'll make the aioli even better. 

To make my basil lemon aioli, I use just a few simple ingredients: mayo (not miracle whip; that's gross), olive oil, basil and a lemon. 

I also love a good zesty sauce on my sandwich so sometimes I use: mayo, olive oil, horseradish, seasoned salt and chili powder. 

I put all the ingredients for each aioli separate small ramekins.

Then just whisk it with a fork. 

Done! Yay for saucy goodness! 

Slather it on your sandwich and enjoy your lunch!

Store any leftover aioli sauce in a sealed container in your fridge for up to two weeks. 


Basil Lemon Aioli

1/4 cup mayo
2 tbsp. olive oil
2 tbsp. thinly sliced fresh basil (1 tbsp. if using dried)
1 tbsp. lemon juice

Combine all ingredients in a small bowl and stir with a fork or whisk until well-combined.


Zesty Chili Aioli

1/4 cup mayo
2 tbsp. olive oil
2 tsp. horseradish
1/4 tsp. seasoned salt
1/4 tsp. chili powder

Combine all ingredients in a small bowl and stir with a fork or whisk until well-combined.