Summer is the season for ice cream, lots of ice cream, whether or not you’re an adult or a child. Summer is the season to just indulge in scoops after scoops of your favorite ice cream, explore new flavors, and just lick it and enjoy. That’s the very reason I love summer (other than the warmth and sun)…because I can just have copious amount of my favorite foods in the world—BBQ, seafood, ice cream, shaved ice—without having a sense of guilt.
I am so happy that I received a copy of a new ice cream cookbook “Scoop Adventures: The Best Ice Cream of 50 States” by Lindsay Clendaniel. Lindsay shares the amazing recipes she picked during her travels across the country sampling ice cream from specialty shops and restaurants.
There are 80 deliciously adapted recipes Lindsay discovered were home-tested and designed to be easily made with a home ice cream maker. I have chosen to feature a couple of recipes from her book, and let’s start with banana pudding ice cream. There are many banana-based desserts, but banana puddings are dear to the hard of Americans. The best banana puddings are made with real bananas, and the same is true for this banana pudding ice cream recipe. Banana gives ice cream a gloriously creamy texture while imparting sweetness. Add a pinch of nutmeg, a touch of lemon and a generous amount of vanilla wafers and you have the most wonderful banana pudding ice cream.