Must-Make Summer Desserts: Banana Pudding Pie & Homemade Ice Cream

Byamazingfoodstv


Host Bridget Lancaster makes host Julia Collin Davison Banana Pudding Pie. Tasting expert Jack Bishop explains different vanilla products. Toni Tipton-Martin shares the story of Augustus Jackson’s eggless ice cream, and Morgan Bolling makes Bridget No-Churn Ice Cream.

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22 Comments

  14. Several decades ago now, a local ice cream stand used to do a "Flavor of the Week". One time they made a Cinnamon Ice Cream (like red hot candies kind of cinnamon). I absolutely LOVED it! I've never found anyone else that made it. In my mind I've considered how to do it, using pulverized Red Hots. I'm wondering if this No-Churn Ice Cream method would work? If I'm gonna make the Banana Pudding Pie I guess I'm gonna have to break down and buy a stand mixer.

  16. I've never heard of putting vanilla on meat, but now I'm super curious.

    In many parts of the world, cinnamon is only familiar as a spice for meats and other hearty, savory things. Case in point: in Chinese, cinnamon is called "肉桂". The first character there means "meat". (The second character means "cinnamon", but there's a reason a lot of Chinese words need more than one character to express and I won't get into it.) People from such regions are often shocked to learn of cinnamon toast, snickerdoodles, and cinnamon buns, and the flavor combination of sweet-and-cinnamon is so alien that it might even taste wrong to them. (Not just because we like to put a TON of sugar in our desserts and some folks don't love that about us.)

    Vanilla meat sounds bonkers to me. And that's exactly why I think I need to try it. But I'd love a push in the right direction. Am I incorporating vanilla powder in a dry-rub for baby-back ribs? Am I marinating tri-tip in vanilla paste? What's the move? I'm sure it's not expected to go with everything.

    Only one thing goes with every meat, and that's Kansas City style barbecue sauce. And of course I'm only talking about land meat.

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