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No Egg - Chocolate Banana Rum ice cream

A delectable treat in the midst of caramelized apples, garnished with a nut crisp.
Smooth tasting Chocolate Banana Rum ice cream nestled into a flaky, crisp phyllo cup.


What does terrific food and magnificent buildings have in common?
Inspiration to do better and the desire to create and achieve sublime results.

Brick by brick, stone by stone, our historic buildings slowly came to glorious life.
So did this mounted dessert setting...an assembly of flavours, colors and textures.

Architectural elements in our Old Montreal centre had brought on this assembly of characters.
Parts all made ahead, brought on a creative spin to this dessert presentation.


Textures, design elements and colors from these marvellous buildings were my motivation.
 It definitely pushed me to do better with this usually egg-based ice cream.

Highlighting flavours is like bringing out the best in what could have been a flawed design.
Not because using eggs and whipped cream are considered flaws.
However, the extra inches on my tummy were screaming for a better version of my original recipe.

A clever technique of partially freezing evaporated milk produced a whipped cream like texture.
Bananas, as most of you may already know, is a very acceptable substitute for eggs.

Therefore, armed with tricks, I got on to experimenting with a lighter fare of ice-cream making.


Chocolate Banana Rum 
No-egg ice cream
makes about 6 cups (1.5 litres)


INGREDIENTS: 
(American / Metric measures)
Note: 1 can (370ml/1-1/2 cups) of evaporated milk will be needed.

Chocolate mix:
. 1/2 cup (125ml) 2% evaporated milk
. 1/2 cup (125ml) 2% milk
. 3 oz. (90g) dark (65-70%) bittersweet chocolate, coarsely chopped
. 1/2 cup (110g) organic cane sugar

Rum Banana mix:
. 1 cup (250ml) ripe banana (about 2 med. bananas)
. 2 Tbsps. (30ml) dark Rum
. 1 tsp. (5ml) pure Vanilla extract
. pinch of sea salt
.......

Custard Cream - continued - Part-2 ...
...to later place into the freezer
. 1 cup (250ml) 2% evaporated milk


PREPARATION:
...CHOCOLATE mix:
1. In a small saucepan, warm the milk(s) on LOW-MEDIUM to lightly warm.
2. Meanwhile, place the chocolate pieces and sugar into a medium bowl.  When the milk(s) show an apparent, gentle boil, immediately pour it over the chocolate.   Let it rest for 20 seconds and then stir it until chocolate is completely melted.   Set it aside and let it cool at room temperature (about 20 minutes). 

...Rum BANANA mix:
 3. In a medium bowl, mash the banana until fairly smooth.  Whisk in the Rum, vanilla extract and salt.  Combine until smooth.  Set aside until the chocolate mix has reached room temperature.  Cover it with a plastic wrap touching the surface.  Leave it for about 30 minutes before refrigerating it for a minimum of 3 hours to overnight.  
Part-2:  (next day)
4. Pour the remaining evaporated milk into a deep, large stainless steel bowl and place it into the freezer. Leave it undisturbed for 2 to 2-1/2 hrs. all depending on the freezer's strength. The center should not be completely frozen.
ASSEMBLY:  (do these next steps with urgency...keeping ingredients always as cold as possible.)
5. Remove the bowl from the freezer.  With an electrical whisk, whip the partially frozen milk until it holds its peak.  Then gently fold and whisk in the the cold custard.
Note: Here's where an ice-cream machine can be used.   Otherwise, place this mix (covered) at the back of the freezer.
6. After the first 30 minutes, give the ice-cream a quick whisking to break up the initial forming crystals.  Freeze and repeat the whisking within the next 30 minutes. 
7. Freeze again for a last 30 minutes, then whisk and pour the mix into a freezer proof container.
. This ice-cream remains creamy and very smooth...lusciously delicious to say the least.  Enjoy.
***

PHYLLO cup baskets
(make ahead)
Makes 12 cups
Note: use two muffin pans so that the cups are easier to manage.
Printer version

INGREDIENTS:
. 6 Phyllo sheets (fresh or thawed)
. 1/4 cup (50ml) unsalted butter, melted
. 1/4 cup (50ml) vegetable oil (grape seed preferred)

PREPARATION:
. Pre-heat oven to 350F/180C/Gas4.  Position rack in the center of the oven.
1. Brush onto Grease each Phyllo sheet the mix of butter and oil.  Layer the first 3 sheets together.  
2. With a sharp knife, divide the layered sheets into 6 equal squares.  
3. Afterwards, place each layered square into the first muffin pan.
4. Repeat the process for the next pan.
5. Bake for about 6 minutes or until the tips don't pass the golden brown stage.
6. Leave them cool in the muffin pan.  Once cooled, use them or store them for later use.
. They store very well in a tin box for up to at least a month.

***
easy NUTTY cookie CRISPS
Kindly refer to this post for the recipe:
(make ahead) ***
Caramelized Rum Apples
. 2 large apples, peeled and sliced
. 1 tsp. (5ml) unsalted butter
. 2 Tbsp. (10ml) brown sugar
. pinch of sea salt
. 1 Tbsp. (15ml) dark Rum

PREPARATION:
1. In a medium skillet, melt the butter on medium heat.  
2. Add the apples and sauté for a few minutes before adding the brown sugar, salt and Rum. 
3. Toss the apples until caramelization is achieved and that apples are cooked.  
. Serve at room temperature as the base to the Phyllo cup.






Since all parts are made ahead...just assemble...and voila...an elegant serving of ice cream will emerge to wow your guests. 


Enjoy your week and don’t forget to make this treat ;o)


Ciao for now and flavourful wishes, 
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.







Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here's other related recipes that may be of interest:
- bold BEETroot Mascarpone Banana Rum ice-cream
- BUTTERSCOTCH caramel ice-cream
- Chocolate Espresso Kahlua Ice Cream 
- FIG chocolate PORT nutty ice cream
- LEMON coconut ginger MOUSSE ice cream
- Strawberry Banana Limoncello ice cream