The Elvis Ice Cream Sandwich Recipes
THE ELVIS
Steps:
- Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
- Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.
THE ELVIS SANDWICH
The King's favorite sandwich. Not that it does not contain bacon or mayo or any other junk you may have heard of. Even Priscilla Presley has stated that she never saw Elvis eat it any other way than this.
Provided by Mike Pellerin
Categories Lunch/Snacks
Time 20m
Yield 3 Sandwiches, 3 serving(s)
Number Of Ingredients 4
Steps:
- Peel and mash bananas.
- Mix peanut butter with bananas thoroughly.
- Toast bread lightly and spread mix on bread.
- Melt butter in skillet and brown sandwiches on each side slowly until golden brown.
Nutrition Facts : Calories 990.6, Fat 76, SaturatedFat 28.9, Cholesterol 81.3, Sodium 921.3, Carbohydrate 62.9, Fiber 8.7, Sugar 21.2, Protein 26.7
THE ELVIS SANDWICH
Steps:
- Spread peanut butter over bread. Top with banana and bacon.
Nutrition Facts : Calories 266 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 356mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
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- Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
- In a medium saucepan set over medium heat, melt the peanut butter until thinned and smooth. Add the milk, cream, ½ cup sugar, salt, and vanilla, and stir. Cook for another 2 to 3 minutes, or until the mixture is warmed.
- In a medium bowl, whisk together the egg yolks and the remaining ¼ cup sugar. Carefully whisk 1/2 of the warm milk mixture into the egg yolks, 1 ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175 degrees on an instant-read thermometer, about 5 to 7minutes. Be careful not to boil the mixture.
- Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
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