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“…You make me so hungry, Robot, I get so hungry, I get so hungry I could die…”
Why yes! I did start this post off with a reworked Elvis Presley lyric with my own name added in! This is classy blogging, humans. Real classy.
But this is a total Elvis ice cream. Peanut butter, check. Bananas, check. Honey, check. (Bacon optional.) I imagine the way Elvis invented his famous sandwich combo was the same way I dreamed this ice cream: “I want some peanut butter ice cream. Why not add bananas? Might as well fry those bananas while I’m at it. And honey. Top it off with honey.”
And look, I even found a human hand model for this shot. And I loved my nail polish – I mean, HER nail polish, ahem ahem – that I felt it deserved to be in the photo. (Wet n Wild Waves of Enchantment if you’re wondering what I – SHE – was wearing.)
The peanut butter ice cream recipe is from The Perfect Scoop by David Lebovitz. It’s a fantastic collection of ice cream recipes, and his recipes always turn out so well. He recommends pureeing the ingredients in a blender, but since I don’t have a blender I just whisked the mixture by hand. It turned out great! This ice cream is so smooth and creamy, and the peanut butter flavor just punches the inside of your mouth. The addition of the honey fried bananas takes it over the top and into “I can eat both pints in one sitting” territory, which is a very very scary place to find yourself.
Well, since my Robot left me
I found a new place to dwell
It’s down at the end of Hungry Street
At Ice Cream Hotel
And although it’s always crowded
You can still find some room
Where hungry little foodies
Do cry away their gloom
You make me so hungry, Robot
I get so hungry
I get so hungry, I could die
Well, the baker’s tears keep flowing
And the photographer’s dressed in black
Well, they been so long on Hungry Street
They ain’t never gonna look back
Hey now, if your Robot leaves you
And you got a tale to tell
Just take a walk down Hungry Street
To Ice Cream Hotel
3/4 cup creamy peanut butter
3/4 cup + 2 tbsp granulated sugar
2-2/3 cups half-and-half
pinch of salt
1/8 tsp vanilla extract
1 tbsp honey
1 tbsp water
olive oil, for drizzling
1. In a large bowl, whisk together peanut butter, sugar, half-and-half, salt, and vanilla extract until the peanut butter has completely dissolved into the mixture. Cover with plastic wrap and store in a refrigerator for a few hours, until completely chilled.
2. After the peanut butter ice cream mixture has chilled, fry the bananas. In a small bowl, combine the honey and water. Set this aside for now.
3. Cut bananas into uniform slices. Lightly drizzle a skillet with olive oil and fry the bananas over medium-heat, 1-2 minutes on each side, or under the bananas have turned a dark golden brown.
4. Transfer the fried bananas to a clean plate and coat with the honey water mixture. Let the fried bananas cool in the honey mixture while you move onto the next step.
5. Remove the peanut butter ice cream mixture from the refrigerator and freeze according to your ice cream maker manufacturer’s instructions. I left the peanut butter mixture in the ice cream machine for 20 minutes, and when it was finished, the bananas had cooled enough to gently stir into the ice cream. Pour the ice cream into a container with a tight lid and freeze for a few more hours to harden.