Having made Banana peel steamed pork and rice I was left with a bunch of banana guts (the part people usually eat). I had some egg yolks in the fridge so I contemplated making a custard base for a proper banana ice cream. Alas, my laziness won over and I decided to go with my usual custard-less recipe. Given the marbling on the pork I figured it was for the best anyway.
I had some Brown Cow Cream Top maple yogurt sitting in the fridge. For those of you that haven’t tried this, it is quite simply my favourite yogurt available in the US. It’s sweetened with maple syrup and cane juice and has a little floater of cream that makes it taste almost like creme fraiche when mixed in. If you can’t find this particular yogurt you can use regular plain yogurt with a bit of cream and sweeten it with grade B maple syrup.
Unlike report cards, “grade B” doesn’t mean that the syrup is inferior to “grade A”. It refers to the color of the syrup (grade B is darker than grade A). The darker color means more mapley flavor and it’s absolutely delicious on pancakes, sausages, or anything else you’d normally douse with syrup.
The following is a super simple somewhat-healthy fro-yo that’s nutty smooth and refreshing.
2 rice bananas
16 oz maple yogurt (I use Brown Cow Cream Top)
1 tsp vanilla
Put all the ingredients in a blender and blend until smooth.
Add to an ice cream maker and follow manufactures instructions.
When it’s done, serve soft, or put it in the freezer for another 30 minutes to make it firmer.