Farewell to Summer

This is my farewell to summer.  I know it’s not really over yet, but I’m quickly falling out of the ice cream state-of-mind and into the world of soups, pastas, and pumpkin flavored everything.  Am I rushing it?  Maybe a little.  But let's be honest,  we all rush a bit when it comes to our favorite seasons.

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I’m rounding up this season with something special.  Of course it’s ice cream.  What else would it be?  And of course, it has butter, because that’s just the way to do things.


Banana ice cream has long been my favorite.  Ever since I kicked an old coffee tin full of rock salt and a tiny container of custard across the yard for half an hour, only to retrieve 1/2 of a cup of ice cream.  It was completely worth it though, because it was the best ice cream I had ever tasted.

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This ice cream is just like that, except we add butter just for fun, and you get to be lazy and use an ice cream maker rather than having to run around the backyard.



As you say goodbye to the summer season let this be your tonic.  


  Pedantic Foodie



Brown Butter Banana Ice Cream

 makes about 1.5 quarts  

  •   2 ounces unsalted butter 
  • 3 small ripe bananas 
  • 1 cup granulated sugar
  • 2 cups heavy cream 
  • 1 cup half and half 
  • 3 eggs
  • 2 teaspoons vanilla extract 

In a small saucepan melt butter over low heat.  When the butter has fully melted increase heat to medium and boil for 10 -15 minutes or until butter is a topaz gold.  Remove from heat and skim any white residue from the top.  

In the work bowl of your food processor combine vanilla, bananas and brown butter.  Pulse to form a puree.  (Allow some larger chunks of banana in the puree, it adds fantastic texture to the finished ice cream.)   

In a small bowl whisk eggs and reserve.  

In a medium saucepan heat half and half, heavy cream and sugar over medium high heat and bring to a simmer.  When the cream mixture has begun to simmer, slowly ladle about 1 cup of cream into eggs - whisking constantly.  Return tempered eggs to the saucepan, bring back to a simmer and cook for 5 minutes or until slightly thickened.  

Add banana puree to the custard and allow to cool to room temperature before refrigerating overnight.  Pour prepared custard base into ice cream maker and prepare according to manufacturer’s directions.  Enjoy!