The venison burgers were delicious, especially since the venison was that which Spence had provided us with from his successful hunt. Spence also helped me to make the potato chips and I have to confess that those that he made were much crunchier than those that I made.
But the piece de resistance was dessert. Spence had taken some over ripe bananas that were sitting on my counter and put them in the freezer, following a recipe by Alton Brown. However, Spence made this recipe his own by adding chocolate syrup instead of the corn syrup that was called for in the original recipe. We garnished the ice cream with some sugar cookies that we had bought from our local Farmer's Market. Everyone was very impressed!
This is a great recipe for using up overripe bananas during the summer when you don't want to turn on the oven for banana cake, bread or muffins. If you don't want chocolate banana you can follow Alton Brown's recipe for plain banana ice cream but I have no idea why anyone would not want chocolate if given the opportunity!
Chocolate Banana Ice Cream
adapted from Alton Brown
4 very ripe bananas, frozen and thawed for 1/2 an hour
juice from 1/4 of a lemon
3/4 c. chocolate syrup
1 t, vanilla paste
1 1/2 c. heavy cream
Peel bananas and place in the bowl of a food processor. Add lemon juice and pulse several times. Add chocolate syrup and vanilla. Turn on processor and add cream slowly while running. Process until smooth. Place bowl in refrigerator for 1-2 hrs.
Transfer mixture to the bowl of an ice cream maker and process following manufacturer's directions. Transfer ice cream to an airtight container and place in freezer for 2 or 3 hours. Print Recipe