And all I can think about is…
Nice creamy ice-cream. I want to eat spoonful after delicious spoonful of it… Till I feel some semblance of guilt – Or till my teeth begin to chatter. Which ever comes first.
I eat ice-cream in the winter and soup in the summer. I don’t follow rules. I’ll eat a mango in the middle of February if I can find one. I don’t care.
You got a problem with that?
Come see me.
I’ll bake you a berry tart.
I want ice-cream, but ran out of eggs, so I can’t make custard. Used the eggs for breakfast, and I don’t want to go to the supermarket. Because I’d have to wear boots, sweater, scarf and coat. I don’t want to do that. Too much work. I’m already home.
It’s warm in here.
I’m going to look in my fridge. Perhaps there’s an alternative, cause I’m having something frozen tonight.
Possibly wearing some gloves…
With my Snuggy. Yes, I own one of those. Go ahead… Get your chuckles out…
Ooh, I’ve got the mascarpone cheese I made the other day. That was awesome.
I made cheese…
I’m still on a high.
I’ve got some plain yogurt left from those failed baked donuts that looked great, tasted ‘eh, and I still refuse to talk about.
I have a tough time getting over things…
Donuts should be fried…
Let’s add some half and half…
I’ve got like 10 cans of condensed milk in my pantry. I’m using a whole can cause that’s how I roll.
I can use the bananas ripening on my counter.
I can roast them with a little brown sugar. You know, to bring out that yummy ripened banana flavor.
I blend the mascarpone cheese, half and half, yogurt, and condensed milk with my immersion blender.
I’ll stir in the bananas last. I don’t want to completely blend those in. I want some tiny banana chunkies as I savor my frozen treat. I can even let it sit for a while, like an hour – To let those flavors marry and make cute ripened banana babies.
Then I can freeze it in my ice-cream maker. Her name is Josie. She’ll be so PSYCHED!
It could work…
Oh, it works – It’s freaking kick-ass, actually. Brown sugar roasted bananas and mascarpone cheese totally works. It’s sooo creamy. You will taste the mascarpone cheese, a tang most likely intensified by the addition of plain yogurt, but not so much that it’s distracting from those yummy roasted bananas. The bananas shine like a brand new copper penny. I’m considering adding nuts next time for a little extra crunch.
Cause I like crunch sometimes…
If freezing mascarpone cheese isn’t your deal, leave it out or sub it with half a cup of heavy cream. I won’t get mad. Mostly cause I can’t see you. But… Please make something frozen today. Just to go against the grain. Or just to match what may see outside your living room window…
Recipe: Roasted Banana & Mascarpone Frozen Yogurt
Source: An M.O.B. Production
- 3 ripe bananas for roasting
- 2 tablespoons brown sugar
- 2 cups Half and Half
- 3/4 cup of plain yogurt
- 1/2 cup mascarpone cheese
- 1 14 oz can of condensed milk
- 1 cup of chopped walnuts (optional)
Preheat your oven to 375 degrees Fahrenheit. In an oven proof bowl, line your bananas and sprinkle 2 tablespoons of sugar over them. Roast for about 20-25 minutes until soft and sugar and juices have somewhat caramelized. Remove from the oven, mash and allow to cool. Set aside.
Blend half and half, plain yogurt mascarpone cheese, and condensed milk until smooth and combined. stir in bananas and nuts, if using. Refrigerate for about an hour or overnight. Pour into ice-cream machine and freeze according to manufacturer’s instructions. Makes over a quart of frozen yogurt.
My rating: 4 stars: ★★★★☆ 1 review(s)