Spring is on its way. Spring is such a flavorful time. It seems like everything is fresh and sweet. Just yesterday me and the hubster ate an entire tray of vegetables for dinner–and nothing else. We crunched out way through those veggies like enthusiastic bunnies and then sat back with a contented sigh.
But spring in California means extra (extra!) warm days. It got up to 88 degrees yesterday! It was beautiful outside and we spent most of the day cleaning out someone’s garage with our church group or laying in the shade in the park. Perfect.
But coming home was a different story. Our apartment has two big windows that sit in the sun and our little abode had turned into an oven. We sat there, sweating our eyeballs out for a few hours before making two decisions.
1.) We need to invest in an air conditioner before this Cali sun turns devilish and…
2.) We should make some ice cream!
Some of the best ice cream I’ve had was from a fluorescent lit corner shop surrounded by plastic chairs in Brazil. Brazil doesn’t really make good American ice cream. In fact, it’s pretty awful. You can’t find a decent mint chocolate chip or rocky road to save your life. But all of their tropical flavors are blow-you-out-of-the-water amazing. Mango, Coconut, Pineapple…maybe it’s because the fruit is so fresh or they do something magical to the ice cream while it’s churning but it’s spot on.
So when I decided to make ice cream I wanted to recreate that tropical flavor you can’t buy here in the United States. Whoo! It was light, sweet, slightly tangy, unique, and chilly freezy smooth. And not to get too fancy schmancy but the mouth feel is incredibly tender. (What a foodie sentence, sheesh!) I just mean that it isn’t gummy or tacky and it’s easy to dig a spoon in, even straight from the freezer. It isn’t hard at all. It falls apart in velvety chunks when you scoop it. It’s just darn good, okay?
Enter Passion fruit Banana Ice Cream: your new best friend. We ate it straight up out of our frosty tupperware, but if you want to fancy it up some sliced strawberries or mangoes would be the perfect touch. Either way, don’t wait too long to get this in your mouth.
Bring on the warmer weather, Bay Area! We are prepared.
- 1 cup milk
- ¾ cup sugar
- ¼ teaspoon salt
- 2 cups half n' half
- 1 cup cream
- 1 teaspoon vanilla extract
- 2-3 very ripe bananas
- ½ cup concentrated passionfruit juice or puree
- Ice and ice cream salt, up to a cup.
- With a fork, mash enough bananas to measure 1 cup. Mix with the passionfruit puree.
- In a mixing bowl combine the milk, cream, half n' half, salt, sugar, and vanilla extract. Combine and stir in the fruit mixture.
- Chill the ice cream mixture 30 minutes.
- Churn in ice cream maker according to instructions.
- Freeze the ice cream for 4 hours to achieve hard ice cream, or eat straight from the machine for soft serve.