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Banana Cumin Ice Cream

Beluga loves banana ice cream.  It’s been that way since we read about grinding frozen bananas in a blender.  It’s very healthy.  Just bananas, nothing else.  And so, I actually feel a bit like I’ve cheated him out of the real thing.

Yesterday afternoon, I decided to set things right.  He’s three years old and it’s time he knows everything that banana ice cream can be.  Creamy!  Complex!

Thump!  I drop a banana down in front of Beluga.  He gets right to work peeling the sticker.  Then, he tears it in half, monkey-style.

Chomp, Chomp.

He takes two big bites before looking up at me to ask what we’re making.

“Real banana ice cream!”

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“What’s that for?” Beluga asks, pointing at a jar of maple syrup.

“It’s going into the ice cream.”  His eyes light up, as if to say, “Oh, this is going to be good!”

Beluga pours a couple spoonfuls over top of the bananas and watches the syrup ooze.  “There some drops are going!  They’re collecting!”

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I add a little lemon juice and cream to our concoction.  When Beluga sees me poised to power the mixer, he cries out, “Stop!  I want to do it!”

“Can you ask nicely?”

Pedantically, he stares at me, “Mommy, may I pease mix it?”

I put on my best Cheshire Cat grin. “Of course!”

Beluga watches the vortex of cream swirl around – VRRRrrrrrr! – when suddenly the blade catches a banana and splashes the mixture up.  Thrilling, I tell you.

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Umphh.  I heave the ice cream maker onto the counter.  The mixer is forgotten.  Beluga examines the machine – inside, around, pokes the motor vents and focuses on the controls.  Without batting an eye, he demands,  “Pease! Can I press this button?”

“Yes, help me first pour in the mixture.”  With great deliberation, he wraps his thumb around his middle, ring and pinky fingers, exposing the pointer.  Then he jabs it into the power switch.

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Beluga watches the blade spin around.

“Let’s eat it now.  I think it’s done,” he tells me after two minutes.

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Thirteen minutes later, the ice cream has mostly thickened.  I stop the motor and spoon out a little dish for him.  The rest whirls a little longer, while Beluga devours his portion.

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We all sit for another round after dinner.

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Beluga announces, “This might be the good-est ice cream in the whole wide world.”

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Print [1]
Banana Cumin Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With a little prep, little hands can do this project by themselves. Getting started, I pull the ingredients, then pre-measure the maple syrup and heavy cream. Cut the lemon, but even a pretty small tyke can juice it with a reamer. Knowing it’s more difficult for a child, let them juice the whole lemon, then later you can squeeze out any remnants for another use. This recipe is for small servings, knowing that home-made ice cream never keeps as well as the store bought kind. Most ice cream makers could take a third banana and an extra splash of cream, if you want a larger batch.
Ingredients
  • 2 Bananas
  • 2 Tbs Maple Syrup
  • Juice of Half a Lemon
  • ½ C. Heavy Cream
  • 1 tsp Ground Cumin
Instructions
  1. Peel the bananas, cutting away any dark spots. Riper bananas are sweeter and more delicious.
  2. Place those bananas into a blender or food processor, pouring over top the maple syrup and the juice of the lemon. Mix until smooth.
  3. Now, add the heavy cream and blend until the whole mixture is frothy.
  4. Pour into your ice cream maker and follow their instructions.
  5. Before placing in the freezer, shake the cumin over top. When you scoop, it goes into a nice swirl.