Try this Caramelized Banana Ice Cream recipe, or contribute your own.
- Carbohydrate 15.5836486695026 g
- Cholesterol 277.929 mg
- Fat 20.6541581666728 g
- Fiber 1.02443329582214 g
- Protein 4.53650450000802 g
- Saturated Fat 11.4389069833344 g
- Serving Size 1 1 -20 (122g)
- Sodium 37.6232000013606 mg
- Sugar 14.5592153736804 g
- Trans Fat 1.26406418333702 g
- Calories 272 calories
Step-by-step
- Peel and slice bananas.
- Melt butter in large skillet.
- Add bananas, brown sugar and 1 teaspoon vanilla to skillet and cook on low until sugar has caramelized and bananas are just getting soft.
- Heat milk and vanilla bean in large Dutch oven until just before simmering.
- Remove from heat and let steep for about twenty minutes.
- Place egg yolks in large mixing bowl and whisk in granulated sugar.
- Slowly add about one cup of the heated milk to the eggs to temper.
- Stir tempered eggs into the rest of the milk.
- Return the Dutch oven to stove and cook over medium heat, stirring constantly with wooden spoon until most air bubbles have disappeared and custard coats the back of the spoon. Do not allow the custard to simmer or boil. It should be slightly thick.
- Remove from heat and stir in the heavy cream, salt and vanilla.
- Strain through a fine-meshed strainer and then let cool. If you have time, place the custard in the refridgerator and cool overnight. If not, just let it sit for a few minutes until it's fairly cooled off and then stick it in the freezer for about ten or fifteen minutes. I placed mine on top of a bowl of ice water for a few minutes and then put it in the freezer.
- Follow ice cream maker directions.
Dense butterfat and caramelized fruit sugars yield a custard that freezes into an exceptionally smooth, scoopable dessert. High egg yolk counts require careful thermal management to avoid curdling the dairy base. Precise observation replaces guesswork during the thickening phase.
Judging Custard Without a Thermometer
Heat the dairy mixture over medium heat while stirring continuously with a wooden spoon. Watch the surface bubbles closely. When most surface air bubbles disappear entirely, the liquid approaches the correct stage. Dip the spoon into the pot and run a finger across the back. If the line holds its shape and liquid does not immediately seep back across the path, the custard coats the spoon properly. Remove the pot from the burner immediately at this stage. Strain the mixture through a fine-meshed sieve to catch any accidental small egg curds. Chill the base thoroughly before churning. Overnight refrigeration drops the temperature below forty degrees Fahrenheit, which promotes smaller ice crystal formation during the machine cycle.
- If the custard begins to steam heavily or small bubbles form around the edges, lower the heat instantly to prevent boiling.
- Should the base overheat and show slight graininess, blend it immediately on high speed to restore emulsion.
- Cool the strained liquid over an ice water bath for fifteen minutes before transferring it to the refrigerator.
