by SanuraJamila
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SanuraJamila's Notes:
1 cup organic, whole milk Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/4 teaspoon grated or ground nutmeg Ask a question about this ingredient
1 teaspoon ground cardamom Ask a question about this ingredient
1/4 teaspoon ground cloves Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 cups organic heavy cream Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
3 to 4 overripe bananas Ask a question about this ingredient
1/4 cup melted butter, cooled (or use good quality olive oil) Ask a question about this ingredient
1/2 to 3/4 cup sugar, amount is based on personal taste Ask a question about this ingredient
1/4 cup coconut Ask a question about this ingredient
1 cup white flour Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon cardamon Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 to 2 cup pecans or any nut; roughly chopped and more for garnish Ask a question about this ingredient
Directions for making Vanilla Chai Ice Cream: 1. Warm the milk and spices in a small saucepan over medium-low heat. Whisk the eggs with the sugar in a separate bowl. 2. Slowly add warm milk by an eighth a cup to the egg mixture and continue to whisk. 3. Pour the milk and egg mixture back into the saucepan and heat slowly over medium-low heat until thickened. Stir mixture constantly until it’s similar to a liquid pudding. Do not let the mixture boil! 4. Place mixture in a sealed container and chill in the refrigerator for a few hours. 5. Add chill egg and milk mixture to a bowl. Whisk in cream and vanilla to form the Vanilla Chai Ice Cream base. 6. Add base to your ice cream maker, and follow manufacturer’s directions. 7. Depending on the ice cream maker’s brand, if custard is similar to the texture of a slightly firm soft-serve ice cream, place custard in a sealed container in the freezer. Chill until firm.
Ask a question about this stepDirections for making Banana Pecan Bread: 1. Preheat oven to 350°F. Butter a loaf pan. 2. In a large bowl, mash the bananas. 3. Mix in the remaining ingredients. 4. Pour banana batter into loaf pan. Garnish with nuts. 5. Place in the oven and bake from 50 minutes to one hour. 6. Let cool on a wire rack. 7. Enjoy!
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Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Oh my, this looks worth a sin!