Photobucket
Photobucket

Become a Fan on My Facebook Fanpage

Kim King Smith Events:
Facebook Button

Follow Me On Twitter! Kim King Smith Twitter

Become a Fan on My Facebook Fanpage

Help Me, I'm getting Married! Kim King Smith Events:
Facebook Button

Posts Tagged ‘summer’

We All Scream for Ice Cream!

For those of you whom live in the Indianapolis area, you are a bunch of lucky ducks because you know what I’m talking about when I say Ritter’s Frozen Custard. I’m not from the Indy area and so I have never gotten to experience the greatness of Ritter’s until just recently. My first time at Ritter’s I ordered one helping scoop of the chocolate banana flavor and in a waffle cone. It was a whole eight minutes of heaven! Yes, I scarfed that thing down! Now, my new favorite thing is banana ice cream. Every time I go near an ice cream parlor, I hope and pray that they carry banana ice cream. Not many of them do and that’s why Ritter’s was so delicious. It was an original treat on a lucky day! Well, some of my hunt is over. I have found a recipe for banana ice cream that I can make whenever I get a big sweet tooth. I don’t know how it compares to Ritter’s, but I think it will do.

Ingredients

4 cups half-and-half cream

2-1/2 cups sugar

Dash salt

4 eggs, lightly beaten

4 cups heavy whipping cream

1 can (5 ounces) evaporated milk

1 tablespoon vanilla extract

2 cups mashed ripe bananas (4 to 5 medium)

Directions

In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.

P.S. Drizzle with chocolate sauce if you want to make it like Ritter’s chocolate banana!

By Ali

Recipe and photo courtesy of http://www.tasteofhome.com/Recipes/Banana-Ice-Cream-2

Summatime Table

Here are some table scape ideas from Crate and Barrel. This could give you a few ideas for your next BBQ or how about your Fourth of July party? Create a fun time with friends.