Ginger Ice Cream With Maple Rum Bananas And Pecans Recipes

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MAPLE, GINGER & PINEAPPLE ICE CREAM



Maple, Ginger & Pineapple Ice Cream image

MMMMMMM....this was created for RSC #10. I hope you enjoy this delicious cold treat! I have adusted the ginger & allspice as suggested...It is more subtle tasting now..thanks

Provided by Baby Kato

Categories     Frozen Desserts

Time 2h15m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 12

1/2 cup 2% low-fat milk
1/2 cup coconut milk (sweet)
1/2 cup evaporated milk
1/2 cup heavy cream (whipping cream)
1/8 cup pineapple juice
1/8 cup fresh lemon juice
1 -2 teaspoon lemon zest
1/2 cup fresh pineapple, crushed, sweet
1/4-1/2 tablespoon crystallized ginger, shredded
1 pinch ground allspice
1/4 cup brown sugar
1/2 cup pure maple syrup

Steps:

  • Blend, milk, coconut milk, evaporated milk, heavy cream, pineapple juice, lemon juice, lemon zest, crushed pineapple, crystallized ginger, ground allspice, brown sugar and maple syrup together.
  • Freeze according to your ice cream makers instructions.
  • This will make 1 quart.

Nutrition Facts : Calories 386.8, Fat 20.1, SaturatedFat 14, Cholesterol 52.3, Sodium 71.8, Carbohydrate 50.5, Fiber 0.4, Sugar 41.7, Protein 4.5

GINGER ICE CREAM WITH MAPLE RUM BANANAS AND PECANS



Ginger Ice Cream with Maple Rum Bananas and Pecans image

At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.

Provided by Ken Frank

Yield Serves 8

Number Of Ingredients 9

2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1/2 cup chopped fresh ginger
8 large egg yolks
3/4 cup sugar
1 cup pure maple syrup
1/4 cup dark rum
5 bananas, sliced
Chopped pecans

Steps:

  • Bring first 3 ingredients to simmer in medium saucepan. Cover; let steep 20 minutes. Bring to simmer again. Strain into medium bowl.
  • Whisk yolks and sugar in large bowl until pale yellow, about 3 minutes. Gradually whisk in milk mixture. Return mixture to same saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
  • Process custard in ice cream maker. Transfer to covered container and freeze until firm. (Can be made 2 days ahead.)
  • Stir syrup and rum in heavy large skillet over medium heat. Add bananas and heat through.
  • Spoon ice cream into bowls. Top with bananas, sauce and nuts and serve.

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