You may have noticed the change in design on my blog in the last week or so, and the reason behind the switch was that I needed a template with more than two columns. What I needed that third column for was the “featured publisher” badge and advertisements from Food Buzz! It’s a great blogging community with tons of fantastic food blog listings, resources, information, helpful tips, and best of all, support for great causes. Every day they publish a “Top 9″ culled from all the featured publisher posts that day, and this week they’re partnering with Electrolux in order to raise money for ovarian cancer research. This is a cause near my heart, as my mom had to deal with the results of a positive test for pre-cancerous ovarian cells when I was in high school. It was an incredibly tough ordeal, and she showed amazing strength through out it. Every banana split post that goes up before noon on Friday will result in another $50 donation to the cause, and earn it’s author a shot at the “Top 9″ for the day.
That said, behold the bohemoth: Bananas. Peanut Butter Bacon Ice Cream. Homemade Hot Fudge. Maple Whipped Cream. Yep, seriously.
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 1/2 teaspoons vanilla extract
3/4 lb bacon, cooked crisp
Instructions
Step 1: Chop bacon, cook until crisp. Drain on paper towels, and cool completely.
Step 2: In a medium bowl, combine the creamy peanut butter and sugar with an electric hand mixer and beat until smooth.
Step 3: Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.
Step 4: Stir in the heavy cream and vanilla with a mixing spoon or a whisk.
Step 5: Cover with plastic wrap and chill in the refrigerator for 2 hours.
Step 6: While mixture is cooling, pulse bacon in food processor until very fine.
Step 7: When ready, pour the ice cream base into your frozen ice cream maker bowl.
Step 8: Let mix until thickened, about 15-20 minutes.Add bacon in the last 5 minutes of mixing.
Step 9: Pour into a freezer safe container and freeze for at least 2 hours.
Hot Fudge Sauce
by Bea on allrecipes.com
Ingredients
1 (14 ounce) can sweetened condensed milk 2
(1 ounce) squares unsweetened chocolate, chopped
1/8 teaspoon salt
1/2 cup water
1/2 teaspoon vanilla extract
Instructions
Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.
Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla. Serve.