Ice Cream, Caramel Banana Chocolate Chip (Boom)
This is an excellent recipe adapted from Death by Chocolate by Marcel Desaulniers It is delicious but usually something I enjoy in small quantities
This is an excellent recipe adapted from Death by Chocolate by Marcel Desaulniers It is delicious but usually something I enjoy in small quantities
- Carbohydrate 50.5818916666667 g
- Cholesterol 174.156666666667 mg
- Fat 27.3250510416667 g
- Fiber 2.31487497330022 g
- Protein 4.64800833333333 g
- Saturated Fat 16.2005414583333 g
- Serving Size 1 1 Serving (179g)
- Sodium 38.2209375 mg
- Sugar 48.2670166933665 g
- Trans Fat 1.38425625 g
- Calories 444 calories
Step-by-step
- Mash bananas to rough texture. Cover and set aside.
- Place 1/2 cup of sugar and lemon juice in 2 1/2 quart saucepan. Stir to combine (sugar will look like moist sand). Caramelize the sugar for 5-6 minutes over medium high heat, stirring with whisk constantly. Reduce heat to low.
- Carefully and slowly add the heavy cream, then the half and half into the sugar. It will steam and boil rapidly. Add 1/2 cup of sugar and whisk to dissolve. Bring to a boil, about 5 minutes.
- While heating the cream, place the egg yolks and the remaining 1/2 cup sugar in a Mix Master and beat with a paddle on high for 2 1/2 minutes. Scrape the sides of bowl then beat until lemon-colored, about 3 minutes more.
- Pour boiling caramel cream into the beaten egg yolks (I temper carefully) and whisk to combine. Return to the saucepan and heat over medium-high, stirring constantly, until it comes to a temperature of 185 degrees, about 2-4 minutes. Remove from heat, pour over the smashed bananas, and put in an ice water bath until it drops to 40-45 degrees, about 15 minutes.
- Once cold, fold in chocolate chips and freeze in ice cream maker according to manufacturer's instructions.
Adding cold dairy directly to dry sugar without watching the moisture level turns caramelization into a crystallized mess. This formulation relies on exact thermal thresholds and physical changes to achieve a smooth mouthfeel instead of an icy block. Precise handling of heat and fat prevents common texture failures.
- Whisk constantly during the initial dry sugar stage over medium-high heat until the mixture resembles wet sand.
- Incorporate heavy cream and half and half very slowly after caramelization because the liquid will bubble violently upon contact with hot sugar.
- Heat the tempered custard base precisely to 185 degrees Fahrenheit to coagulate the egg yolks without causing curdling.
- Chill the combined liquid and mashed bananas in an ice water bath down to 40 to 45 degrees Fahrenheit prior to machine churning.
- Fold in miniature semisweet chocolate chips only after the base is fully chilled so they do not melt into streaks.
Standard stand mixers and heavy-bottomed saucepans are necessary for managing the high sugar content safely. Churning requires a functional ice cream machine capable of freezing two quarts of high-fat dairy base.
