2 frozen bananas
1/2 cup to 3/4 water
2 tbsp nuts -=or=-
1 tbsp peanut butter
1/16 tsp salt
1 1/2 tbsp carob powder
1/8 tsp mint-peppermint flavor.
Directions
Follow directions for banana ice cream, leaving out the liquid called
for in that recipe.
BANANA ICE CREAM INSTRUCTIONS:
Peel ripe, but not mushy bananas. Place in plastic bag and freeze
solid. This takes several hours. To make ice cream, cut 2 medium size
bananas into about 5 or 6 pieces. BLEND with 1/2-3/4 cup liquid, or
just enough to slowly turn bananas through the blades. The liquid may
be fruit juice such as pineapple, apple, orange or grape, or SOY OR
NUT MILK. While blending, use a rubber spatula to help bananas
rotate. Also, occasionally turn off machine and stir. Ice cream will
keep in the freezer up top 2 hours before getting hard to serve. Use
as a dessert or over WAFFLES, PANCAKES, GRANOLA, cooked cereal, etc.
Note: Ingredients in capital letters refer to either another recipe
or a cooking method which can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or
health food stores.
Servings: 1 servings
Carob Mint Ice Cream - Joann Rachor Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
It is possible to read the history of meal recipes back into the far past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these old cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As our culinary historical trip moves to more modern times we find two interesting recipe books from the 14th Century ; a book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals enjoyed by the nobility of those days. Over the following few centuries, the powerful and rich tried to offer the best banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes common in their social group. When we get to the 1900s, cookbooks are starting to become popular due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Carob Mint Ice Cream Joann Rachor recipe.
