Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

About Me

My Photo
The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
View my complete profile


Powered by Blogger.
Jun 30, 2011

Rum Banana Ice Cream

Libations used: 2 Tbs dark rum
Libations left over: Isn't the rum in the ice cream enough?
I may not have an ice cream machine...yet...but that won't stop me from making ice cream.  The latest home cook rage this summer has been making banana ice cream - it's healthy, calls for no added sugar or cream, and uses just one ingredient.  It's an excellent way to use up over-ripe bananas and doesn't require firing up the oven on a hot summer day.  Being the Lush Chef that I am, I added pirate rum (aka dark rum), of course.

Rum Banana Ice Cream - serves 4
  • 4 over-ripe bananas
  • 2 Tbs dark rum
  • caramelized nuts (optional)
- Peel and slice bananas, and places slices on a cookie sheet or plate.  Freeze for about 1-2 hours.
- Use a food processor or blender to purée the bananas.
- Add the rum and keep blending until the bananas have a thick, ice cream-like texture.
- I like to pop the banana purée back in the freezer to help thicken it up and cool it down a little.
- Top with caramelized nuts.


Quinn said...

Yum, I just made banana rum ice cream too!