A number of different chefs have done something like this, but here's my take.
Take 2 overripe bananas per serving and peel them and cut them into slices that are 1/2 inch wide. Freeze them in a flat layer until they are solid, a good 6 hours at least. Right before serving, puree the bananas in the food processor (not more than 6 or so at a time). If the bananas are having a tough time pureeing, you can add some milk to help it get going. Top it however you like, I especially like a quick mix of honey and peanut butter and some chocolate. Hard freeze any leftovers and they will stay good.
It's fresh cherry season! I use sweet cherries that I pit using my fingers. Cherry compote/sauce is wonderful on ice cream, on cake, with yogurt, as a side dish with meat or fish. And, it uses about 10% of the sugar required for jam.
To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool.
Options: add a pinch of salt, amaretto, lemon juice
CHERRY COMPOTE #2: SAVOURY
1 pound halved and pitted fresh sweet cherries (4 cups)
1/3 cup sugar
1 teaspoon finely chopped fresh rosemary
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.
Here's a really good, very rich, kind of expensive ingredient purchase, but well worth it ice-cream recipe, from Crooks Corner.
Whisk 3/4 C sugar with 8 egg yolks.
Scald 1 3/4 C half-and-half with 1 split vanilla bean. When hot, not boiling, whisk slowly into eggs. Put mixture on top of a double boiler and stir to thicken. Custard should coat back of a spoon. Lower heat and add 2 T butter. Turn off heat and add 2 more T butter. Add 1 1/2 C cream, mix and strain. Chill and churn in ice-cream maker.
