Sunday, March 23, 2014

Monkey Tracks?

You might be thinking that the title for this recipe is a typo. Monkey tracks? Don't I mean moose tracks?

monkey tracks ice cream (11)
There is no typo here, and I am not going bananas. There are, however, bananas in my ice cream. The additional banana flavor is what sets monkey tracks apart from your typical moose. Don't worry, though, I did not leave out the creamy peanut butter, chocolate, or fudge swirl.

** As a side note, I am not really sure if monkey's make tracks or not, nor do I care. They are probably too busy swinging around on vines or something. Trust me, though, this ice cream is amazing. I'm not monkeying around.

monkey tracks ice cream (15)

Monkey Tracks Ice Cream
makes 1 ½ quarts
For the ice cream:
3 cups milk
3 tbsp corn starch
½ cup sugar
1 cup PB2
¼ tsp salt
2 bananas
1 tbsp vanilla extract

For the fudge swirl:
¼ cup maple syrup
¼ cup water
1/3 cup cocoa powder
dash of salt

For the peanut butter cups:
¾ cup chocolate chips
1 tsp oil
½ cup dry roasted peanuts
4 pitted dates
1 tbsp honey

Using a high speed blender, blend the milk, cornstarch, salt, and sugar together until there are no more lumps of cornstarch. Bring the mixture to a boil in a medium pot over medium high heat, whisking often. Boil for 4 minutes, stirring constantly. Remove from the heat and cool. Blend the remaining ice cream ingredients together with the thickened milk. Refrigerate for 3 hours.

To make the fudge swirl, whisk the ingredients together until there are no more lumps of cocoa powder. Microwave on high until the mixture starts to boil, about 90 seconds. Stir and allow the contents to cool completely.

To make the peanut butter cups, microwave half of the chocolate chips and half of the oil until melted, stirring every 20 seconds. Spread the mixture evenly out onto a pan lined with tin foil. Freeze for 10 minutes. Meanwhile, soak the dates in hot water until they are soft. Using a food processor, process the peanuts, honey, and dates together until they are creamy. Spread this over the hardened chocolate layer. Freeze for another 15-20 minutes, or until hardened. Melt the remaining chocolate chips and oil like you did with the first half. Spread this over the peanut butter, and freeze for a final 10 minutes. Cut the final product up into small pieces.

Using an ice cream maker (mine is from Cuisinart), pour the cooled ice cream mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20-25 minutes. Once the ice cream is creamy, add the chopped up peanut butter cups into the running machine at a time. Once it is all stirred up, pour it into a sealed container and swirl in the fudge. Freeze for 3-4 hours. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.

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