Grilled Plantains With Cinnamon Ice Cream Recipes

GRILLED PLANTAINS

Steps:

• 1. Brush grill with vegetable oil. 2. Place plantain, sliced side down on the grill. Cover grill and cook on medium-high heat for 15 minutes. 3. While the plantain is grilling, combine the honey, oil and zest and juice of the lime. Uncover grill, flip plantains over and brush honey-lime mixture over grilled plantain. 4. Cover grill and cook an additional 15 minutes. Place on serving platter, brush with remaining glaze and serve. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium heat, heat the half-and-half, cream, vanilla, cinnamon stick and ground cinnamon, whisking occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
• Whisk together the egg yolks and the sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, in a bowl, put two handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker.

GRILLED PLANTAINS WITH CINNAMON ICE CREAM

Steps:

• Pre-heat a grill to medium heat.
• Place ripe plantains, with skin on, on grill for 15 minutes, or until skin is dark brown. Remove from grill. Slice plantains and peel off skin. Coat each with glaze and return to grill. Grill for 2 more minutes, or until plantains are a golden brown.
• Remove plantains from grill. Serve on a plate with cinnamon ice cream.
• In a medium saucepan, melt butter over medium heat. Add brown sugar and cinnamon and stir until sugar dissolves. Add rum and cook for 2 minutes. Remove from heat.
• Combine cream, milk, cinnamon sticks, and brown sugar in a large saucepan over medium heat. Scrape seeds from vanilla bean into the pan and then add whole bean. Bring to a boil, and then remove from heat and let steep for 5 minutes.
• In a medium mixing bowl, whisk sugar and yolks together until pale yellow. Gradually whisk in about 1/3 of the hot cream mixture to temper the eggs. Return the mixture to the saucepan. Stir over medium-low heat until custard thickens, about 4 minutes (do not boil). Strain into a large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
• Transfer cold custard to an ice cream maker and process according to the manufacturer's instructions.

OIL FREE GRILLED PLANTAINS

Steps:

• Add the aquafaba, orange juice, brown sugar, water and cilantro to a medium sized mixing bowl and stir to combine.
• Slice the plantains on the diagonal. This makes them easier to flip on the griddle due to the nice beveled lip.
• Add the plantain to the mixing bowl and stir to coat evenly with the aquafaba mixture.
• Preheat an electric griddle or a non-stick frying pan. I set our electric griddle on 325 F.
• Place the plantain slices on the griddle and grill until brown on one side. Then flip them over to grill the other side. I flipped them back and forth until they were nice and brown, and a little crispy.
• Serve while they're still warm, topped with a little salt to bring out the flavors.

GRILLED PLANTAINS WITH CINNAMON ICE CREAM

Steps:

• Pre-heat a grill to medium heat. Place ripe plantains, with skin on, on grill for 15 minutes, or until skin is dark brown. Remove from grill. Slice plantains and peel off skin. Coat each with glaze and return to grill. Grill for 2 more minutes, or until plantains are a golden brown. Remove plantains from grill. Serve on a plate with cinnamon ice cream. Glaze: In a medium saucepan, melt butter over medium heat. Add brown sugar and cinnamon and stir until sugar dissolves. Add rum and cook for 2 minutes. Remove from heat. Ice Cream: Combine cream, milk, cinnamon sticks, and brown sugar in a large saucepan over medium heat. Scrape seeds from vanilla bean into the pan and then add whole bean. Bring to a boil, and then remove from heat and let steep for 5 minutes. In a medium mixing bowl, whisk sugar and yolks together until pale yellow. Gradually whisk in about 1/3 of the hot cream mixture to temper the eggs. Return the mixture to the saucepan. Stir over medium-low heat until custard thickens, about 4 minutes (do not boil). Strain into a large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours. Transfer cold custard to an ice cream maker and process according to the manufacturer's instructions.