Yesterday Nutella Crepe was good but today I decided to make a Banana Ice Cream filled crepe.
The Banana ice cream was a simple full flavor ice cream and wrapped around a warm Nutella Crepe. I don't know if there is a better ice cream crepe out there. I would put this Ice Cream filled crepe up with the best of them. I liked how the Nutella froze up like little chocolate hazelnut chip and the ice cream contrasted the warm and crispy crepe.
The Banana Ice Cream was made using Jeni Britton Bauer technique.
Ingredients:
2 ripe whole bananas
2 cups whole milk
1 tablespoon plus 1 teaspoon of cornstarch
1 1/2 ounces of cream cheese
1 1/4 cup of heavy cream
1/2 cup of sugar
1/8 teaspoon of kosher salt
I baked the bananas in the skin at 400 degrees for 25 minutes. Then I peeled and discarded the banana skin. Place the baked bananas in a blender with 1 cup of milk and pureed it until it was smooth. From then on I followed the rest of Jeni's instruction.
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