Recently, we bought this marvelous invention at Costco.
Chunky Monkey Ice Cream (this is called Crazy Monkey Ice Cream in the book. I have altered this recipe slightly, and also changed the amount of ingredients so it will not overflow in this ice cream maker. Or at least so it's less-likely to overflow.)
2 cups heavy whipping cream
1 cup whole milk
1 1/2 tsp. vanilla
1/3 cup sugar
2 medium ripe bananas, mashed
1/3 cup coconut, grated or shredded
1/2 cup chopped walnuts
1/2 cup chocolate chips
1/2 cup white chocolate chips
2 Tbsp. oil (optional)
Melt the white chocolate chips. Add a little oil if needed to make the chips liquid. In large pan, combine the milk, cream, vanilla and sugar. Heat on low. When the mixture is warm (not hot) and the sugar has been dissolved, add the melted white chocolate chips. Remove from heat. Put in refrigerator to cool. When mixture has cooled, add the mashed bananas and coconut. Pour the mixture into the freezing canister and make the ice cream according the manufacturer's directions. (For this ice cream maker, you just turn it on and pour the mixture into the bowl. Let it run for about 25-30 minutes until it is of soft-serve consistency. It will get harder once frozen). Take the ice cream out of the canister and transfer it into an air-tight container. Stir in the nuts. Melt the chocolate chips and pour slowly into the ice cream while stirring it. The chocolate will freeze and make chocolate ribbons in the ice cream. Put the lid on the container and freeze for several hours.
My name is Melissa Howell and I specialize in custom portrait design for your home. You can visit my official photography website at http://www.blueprintsphotography.com/ to view more of my work and to contact me to set up a consultation.