"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Banana Foster Ice Cream Recipe

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This recipe for Banana Foster Ice Cream, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randy Dillard
Added: Monday, February 18, 2008


Ice Cream:

2 cups whole milk
1 cup sugar
pint heavy whipping cream
1 tablespoon vanilla extract
teaspoon salt
1 quart Half and Half
14-ounce can sweetened condensed milk
8-ounce package softened cream cheese

Banana Foster:

6 very ripe, sliced bananas
1 sticks unsalted butter
2 cups light brown sugar
1 teaspoons cinnamon
cup banana-flavored liqueur
1/3 cup dark rum
2 cups graham cracker crumbs (optional)

Combine the butter, sugar, and cinnamon in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then ignite the rum carefully. When the flames subside, lift the bananas out of the pan and move to a food processor. Add 1 can of sweetened condensed milk and cream cheese, blend until smooth. Let cool and move mixture to refrigerator and chill for 2-3 hours. Reserve sugar mixture from frying pan. In a large sauce pan, scald whole milk with sugar and salt, stir until completely dissolved. Add heavy whipping cream, Half & Half, and banana-cream cheese mixture. Pour into ice cream freezer, add enough milk to bring level to fill line. Add vanilla. Freeze as directed in 4 quart freezer. Serve with heated sugar mixture from frying pan and graham cracker crumbs sprinkled over top.




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