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 trace the history of `recipes` far back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to academics are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also tells us how the early Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in recipe manuscripts, many of which still exist in academic collections. For the centuries that followed, the upper-class families of Europe competed with each other to serve up the most exotic meals, and because of this chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the twentieth century, cooking books are in high demand, mostly due to higher levels of literacy, more spare time and having more disposable income. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Carob Mint Ice Cream Joann Rachor recipe.
