A Recipe From the Chef: Danielle Keene's Roasted Banana Ice Cream
ice cream cones
Greg Huebner photography
Pastry chef Danielle Keene (Little Door, Wilshire, BLT Steak), has been busy with her own on-line dessert kitchen, Bittersweet Treats, for more than a year now. She talked about the move from restaurant kitchens to running her own small business, as well as a few other things, in our recent interview.
Keene also talked about appearing on Bravo's new reality food television show Just Desserts, which airs this Wednesday night. Well, as much as she was allowed to talk about it, which wasn't a great deal. (Trying to interview people who are on Bravo reality shows is kind of like trying to score a Q and A with a Freemason.) To see what actually happens, of course, you're just going to have to watch the show. In the meantime, console yourself with making a batch of Keene's roasted banana ice cream. For the recipe, turn the page.
Roasted banana ice cream
From: Bittersweet Treats' Danielle Keene
Makes: 12 servings
6 bananas, peeled and sliced
2/3 cup brown sugar
2 tablespoons unsalted butter
2 cups heavy cream
2 cups milk
¼ cup sugar
6 egg yolks
1 teaspoon vanilla extract
1 pinch of salt
1 tablespoon rum
1. Preheat the oven to 400 degrees. Roast bananas with brown sugar and butter until soft, about 20 minutes. Allow to cool.
2. Heat heavy cream, milk and sugar to a simmer. Slowly whisk the hot mixyure into the egg yolks.
3. Add banana mixture, vanilla, salt, and rum. Combine in a blender. Strain and chill.
4. Spin the chilled mixture in an ice cream maker according to manufacture's instructions and freeze until solid.
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