{"id":2075,"date":"2012-08-03T05:00:56","date_gmt":"2012-08-03T10:00:56","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=2075"},"modified":"2012-07-29T15:51:55","modified_gmt":"2012-07-29T20:51:55","slug":"banana-pineapple-and-coconut-homemade-ice-cream","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/american-cuisine\/banana-pineapple-and-coconut-homemade-ice-cream\/","title":{"rendered":"Banana, Pineapple, and Coconut Homemade Ice-Cream"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

Banana, Pineapple, and Coconut Ice-Cream<\/p><\/div>\n

For my second test of the\u00a0Cuisinart Ice-Cream maker, I decide to adventure out a bit and make a banana, pineapple, and coconut ice-cream, without a recipe. \u00a0In order to keep the ratios within reason I start with the Vanilla Ice-Cream recipe which comes with the maker but modify it.<\/p>\n

For the modification I add 3 bananas, one half a can of crushed pineapple, and coconut extract. \u00a0If you do not dry fruit in the oven before making ice-cream, you will end up with frozen ice \u201ccubes\u201d in your ice-cream. \u00a0As you can imagine, this is not something you want. \u00a0I chop the bananas and pineapple, spread onto a cookie sheet, and cook at 350 F using the Convection mode of my oven, for 40 minutes. \u00a0I let the roasted fruit dry for 4 hours after baking.<\/p>\n

To make the ice-cream you freeze the internal canister for 24+ hours, mix the ingredients in an external mixer, pour into the canister, assemble the machine, and push the start button. \u00a0\u00a0After 25 minutes, I transfer the now-finished ice-cream to a new container and freeze for 2 hours.<\/p>\n

The recipe is as follows:<\/p>\n

Banana & Pineapple Ice-Cream<\/strong><\/p>\n

    \n
  • 1 1\/4 cup sugar<\/li>\n
  • 2 cups whole milk<\/li>\n
  • 2 cups heavy whipping cream<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 2 teaspoon coconut extract<\/li>\n
  • 3 ripe bananas, chopped and roasted in oven for 30 minutes at 350 F<\/li>\n
  • 1 cup crushed pineapple, roasted in oven for 30 minutes at 350 F<\/li>\n
  • 1\/4 teaspoon fresh grated nutmeg<\/li>\n<\/ul>\n

    Preparation<\/strong><\/p>\n

      \n
    • Roast the fruit for 30 minutes and let dry for 2 hours<\/li>\n
    • Mix the fruit and sugar in a mixer for 2 minutes<\/li>\n
    • Mix in the whole milk for 5 minutes<\/li>\n
    • Mix in the heavy whipping cream for 10 minutes<\/li>\n
    • Mix in the extracts for 2 minutes<\/li>\n
    • Place into the ice-cream machine (be sure the canister has been cooled for 24 hours)<\/li>\n
    • Turn on for 25 minutes<\/li>\n
    • Remove from canister and store in freezer, covered for 2 hours<\/li>\n<\/ul>\n

      The ice-cream this time around was a little thinner than the previous batch but it is due to having more milk and cream than before. \u00a0A few hours in the freezer will \u201cfix\u201d it though. \u00a0I really enjoy the flavor of it and the hint of nutmeg really sets it apart from what I find in most banana ice-creams. \u00a0I cannot wait to try the next flavor. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

      By Todd Barron @ FoodieCuisine.com For my second test of the\u00a0Cuisinart Ice-Cream maker, I decide to adventure out a bit and make a banana, pineapple, and coconut ice-cream, without a recipe. \u00a0In order to keep the ratios within reason I start with the Vanilla Ice-Cream recipe which comes with the maker but modify it. For […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,350],"tags":[143,354,534,648,653],"class_list":["post-2075","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-recipes","tag-banana","tag-coconut","tag-cream","tag-ice","tag-pineapple"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2075"}],"version-history":[{"count":2,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2075\/revisions"}],"predecessor-version":[{"id":2078,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2075\/revisions\/2078"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2075"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}