This summer I finally purchased my very own ice cream maker. For a few weeks, I was in heaven. I whipped up this Chocolate Hazlenut Gelato and this Reese's Penaut Butter Cup Ice Cream. Unfortunately for me, I have no self control when it comes to dessert. If it is in my house, I will eat it. Guaranteed. For the past four or five months, my wonderful Cuisinart Ice Cream maker has sat dormant in its box, in a high away shelf. Much to my chagrin (well, not really), Food and Wine featured a fantastic recipe for Chocolate Frozen Yogurt with Caramelized Bananas, using greek yogurt. I was hooked. I went straight to the grocery store where I picked up some fresh bananas and came home and got to work. The recipe calls for first caramelizing bananas. It was only with the tiniest bit of self restraint that I managed not to eat all of the caramelized bananas before they made it into the ice cream. They were that good. Thinking it wouldn't be possible to top them, the ice cream did just that. Slightly tangy courtesy of the greek yogurt, perfectly chocolatey, and with the hint of bananas and brown sugar, this recipe is fantastic.The best part? According to Food and Wine, it is moderately healthy, coming in with a measly 99 calories and 6 grams of fat per 1/2 a cup. That makes it a winner in my book.
Chocolate Chip Frozen Yogurt with Caramelized Rum Bananas
Servings: approximately 1 quart
- 2 tablespoons unsalted butter
- 2 large ripe bananas, cut into 1-inch rounds
- 2 tablespoons light brown sugar
- 1 tablespoon dark rum
- 1/2 cup plus 3 tablespoons skim milk
- 2 1/2 tablespoons unsweetened Dutch-process cocoa powder
- 2/3 cup granulated sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 1/4 cups 0% plain Chobani Greek yogurt
- 1 cup semisweet chocolate morsels
- In a nonstick skillet, melt the butter.
- Add the bananas in a single layer and sprinkle with the brown sugar. If neccesary, add a second layer of bananas and brown sugar. Cook over moderate heat, turning the bananas, until caramelized, 8 minutes.
- Turn off the heat, add the rum and swirl the pan to dissolve the sugar. Do so for approximately 1 minute.
- Scrape three-quarters of the bananas into a food processor and add 3 tablespoons of the milk. Puree until smooth. Transfer the puree to a small bowl and freeze until chilled, 15 minutes.
- Chop the remaining bananas and freeze until chilled.
- In another bowl (or Kitchen Aid mixer), whisk the cocoa with the granulated sugar, salt, vanilla and the remaining 1/2 cup of milk. Add in the yogurt until smooth.
- Stir in the banana puree.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until nearly frozen. With the Cuisinart mixer, this will be 20-25 minutes.
- Mix in the chopped bananas and chocolate about at minutes 10-15.
- Scrape the frozen yogurt into an airtight container, cover and freeze until firm, at least 2 hours.