Today was my last day of undergraduate classes...ever.
I am so excited, a little sad...and so close to freedom. Only two exams and one ridiculously long essay about Chaucer's Canterbury Tales standing in my way.
I celebrated the end of classes and, hopefully, the beginning of Spring weather with some Maple Walnut Banana Ice Cream. I know I've made and posted this dessert before, but my previous instructions were vague...at best. This version is so much better—the lemon zest makes it taste like Spring, which is delicious.
Plus, the old pictures were bad...very bad...and inaccurate—the ice cream looked orange and was topped with pecans instead of walnuts because we'd run out. So, I replaced them. I took these photos with James' camera, can you tell a difference?
Maple Walnut Banana Ice Cream
serves one happy nearly graduated English major
- 200 grams (about two bananas) frozen banana coins*
- 15 grams (3/4 Tbsp) maple syrup
- 30 grams (about 5-6) chopped walnuts
- pinch fine sea salt
- 1 tsp vanilla extract
- zest of half a lemon
1. Place banana coins in a food processor with vanilla, zest and salt, and process until creamy, scraping down the sides as you go. It'll first turn into a sort of banana meal, but just keep going until it's creamy.
2. Scoop into a bowl and fold in maple syrup and walnuts. You can either eat it right away, as a sort of soft serve ice cream, or put it back in the freezer for the texture of harder, ice-cream scoop-able ice cream. I prefer it as soft serve.