Bananas and Cheddar Are Your New Sweet & Salty Dessert Obsession | Jenny Dorsey | Chefs At Home

No one can resist a sweet and salty dessert, but Jenny Dorsey—chef, food writer, and activist based in LA—is taking that classic combo to the next level with some unexpected flavors: banana and cheddar! That’s right, Jenny shares her recipe for Banana Rum Ice Cream in Cheddar Cracker Cones! Learn how to make a boozy, banana ice cream and then pair it with Jenny’s cheddar cracker cones made from your favorite fish-shaped crackers. This outrageous flavor combination will be your new dessert obsession! (recipe below)

#Dessert #BananaRum #IceCream #Recipe #ChefsatHome #FoodandWine

00:00 Introduction
00:28 Cheddar-Cracker Cones
02:36 Banana-Rum Ice Cream
06:06 Final Result

Read the article and get the recipe: https://www.foodandwine.com/cooking-techniques/jenny-dorsey-octopus-terrine-spot-prawns-cheddar-cracker-cones

Banana-Rum Ice Cream in Cheddar-Cracker Cones
For the Cheddar-Cracker Cones:
1 1/4 cups (about 60 grams) cheddar cheese crackers, such as Pepperidge Farm Goldfish
2 large eggs
6 1/2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted and cooled
1/2 cup whole milk

For the ice cream:
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy cream
1 cup milk or half-and-half
1 teaspoon banana extract
2 teaspoons vegetable oil
2 bananas, chopped
1/2 cup plus 2 tablespoons light rum

Make the Cheddar Cracker Cones: Place crackers in a blender or a food processor, and process into a fine powder, about 1 minute. Using an electric mixer, beat the eggs and sugar until very fluffy and soft ribbons form, about 2 minutes. Mix in butter, then milk. Mix cracker powder into egg mixture and beat until combined.
Using a mini or regular waffle cone maker, form into cones following manufacturer’s instructions, using about 1 tablespoon for each cone in a mini waffle maker, or a scant 1/4 cupful (3 tablespoons) of batter for regular cone. While waffle is still hot, quickly form into cones by wrapping around ice cream cone maker included with machine. If they cool too quickly, just leave them flat. Alternatively, make waffle cones in a nonstick skillet, being sure to spread batter out into a thin layer, and cooking until golden on both sides.
Make ice cream: In a medium bowl, whisk egg yolks and sugar to blend; set aside. In a medium saucepan, bring cream and milk to a gentle simmer over medium heat; remove from heat. Whisk about ½ cup of cream mixture into the egg mixture. Repeat with another ½ cup of cream mixture, then gradually whisk egg mixture into remaining cream mixture in saucepan.
Return saucepan to medium heat and cook, whisking constantly, until custard is thick enough to coat back of a spoon and an instant-read thermometer registers 160°F, about 3 minutes. Transfer custard to a medium bowl or quart container. Stir in banana extract and let cool slightly, stirring occasionally. Cover th custard and refrigerate until cold, about 4 hours. You can also set bowl (a metal bowl works best) in a large bowl of ice water and stir until cold.
In a medium skillet, heat oil over medium-high. Add bananas and cook, stirring occasionally, until deeply browned in spots and caramelized, 3 to 5 minutes. Remove skillet from heat. Add ½ cup rum and carefully stand back while returning skillet to heat—it may briefly ignite. Cook until liquid has evaporated, stirring occasionally, about 1 minute. Transfer flambeed bananas to a small bowl and let cool, then cover and refrigerate until cold.
Transfer custard and remaining 2 tablespoons of rum to an ice cream maker and churn following manufacturers instructions. Mix in flambeed banana a little at a time to prevent it from clumping together as ice cream churns. Continue churning until mixture looks like soft serve ice cream. Transfer to a freezer-safe container and freeze until firm, about 4 hours. Serve scoops of Banana-Rum Ice Cream in the Cheddar-Cracker Cones.
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Bananas and Cheddar Are Your New Sweet & Salty Dessert Obsession | Jenny Dorsey | Chefs At Home

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