Today I tried Martha’s All-American Vanilla Ice Cream from page 75. Of course, vanilla ice cream is a wonderful blank canvas to add almost anything your heart desires to the mix. It’s also best when it compliments a fabulous dessert. So I made Bananas Foster With Spiced Bourbon Vanilla Ice Cream.
Bananas Foster comes out of New Orleans, as do most desserts that add a generous amount of spirits! It’s simple to make and absolutely scrumptious. Many people are scared to make Bananas Foster because they’re afraid of setting fire to their kitchen when the sugary bananas do the flambé with the liquor. This is a completely reasonable fear, that’s why I’m going to let you in on a chef’s secret – the flambé is all for show! That’s right my friends, there’s no need to make your pan go BOOM! It’s a theatrical trick that chef’s employ to look cool. And it does look cool, it just doesn’t really add anything in terms of flavor. However, liquor and flame are a combustible combination and you need to be very careful anytime you add it to your cooking. I suggest you remove your pan from the heat before you add any alcohol, and then carefully put it back on the heat, making sure it’s not on full blast. The heat will burn off much of the excess alcohol meld it’s unique fruity and nutty notes to your dish to create the same rich flavor you would get with a pan full of flames without risking a frantic call to the Fire Department.
Martha’s vanilla ice cream recipe has a rich and luxurious texture that was perfect with the caramelized bananas. I added a touch of bourbon and some warm spices like cinnamon and nutmeg to the custard before I churned it into ice cream.
Jeff said this was his favorite dessert from me ever! That’s quite a compliment considering how many desserts I’ve made him over the years. With a little creativity, dessert never needs to be just plain old vanilla.
