Sometimes I decide to make something for me. This is one of those times. I love banana ice cream. I especially like Swensen’s Banana Ice Cream, but rarely get a scoop of it (mostly because I can’t pass up the Swiss Orange Chip). For me, Bananas rank in the top 5 fruits. I could eat them every day and not get tired of them. There are a lot of political issues surrounding bananas, and for this reason I’ve started buying fair trade. I’m sure this doesn’t solve the problem, but I’d be sad to give them up entirely because it’s “the right thing to do.”
When I saw this ice cream recipe on 7×7 I had to save it for later. It’s super creamy and fluffy and though its not in the original recipe i could not resist adding walnuts. Banana and walnut is a dreamy combination. I omitted the rum since my 4 year old nephew was eating it, but I’ll be sure to try it again some day.
Banana ice cream tastes like bananas. It may not blow your mind, but it will make you incredibly happy. PS – If you didn’t see before, it’s National Ice Cream Month and I have a lot more ice cream to churn! Check out the previous recipe, Chocolate Hazelnut Chip Ice Cream, and be sure to check in again for my next flavor.
Caramelized Banana Ice Cream with Walnuts
2 very ripe medium bananas, peeled
½ cup packed light or dark brown sugar
5 large egg yolks
1 ¾ cup heavy cream
¾ cup 1% or 2% milk
¼ tsp kosher salt
1 to 2 tbsp rum (optional)
1 tsp pure vanilla extract
1/2 C toasted walnuts
Caramelize the Bananas:
Combine the bananas and brown sugar in medium skillet and use a fork to smoosh them together into a nearly liquid paste. Put the pan over medium heat and cook, stirring frequently, until the mixture is dark golden brown and slightly reduced, 5 to 7 minutes.
Let cool briefly, then purée in a blender or food processor to make a smooth paste. Set aside.
Make the Base:
In a medium heatproof bowl, whisk the yolks just to break them up. Set aside.
In a heavy stainless steel pan, stir together the cream, milk, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer and into a clean container. Wash your whisk, add the puréed banana to the base, and whisk until smooth. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.
Freeze the Ice Cream:
Add the rum (if using) and vanilla extract to the base and stir until blended.
Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, toast the walnuts if you want. Add them to the freezer bowl at the end of churning or layer them into the container when you scoop it out.
Thanks BiRite for sharing your recipe!