Wednesday, February 29, 2012

Banana's Foster Ice Cream

Still lovin my ice cream maker attachment!

I think happy hubby is too...

Now I want to invest in several more attachments. I am definitely planning to get the grain miller so I can make my own flour and some of the pasta maker ones too! So excited!

Now, I'm not the biggest fan of banana-flavored stuff but I am trying most ice cream recipes that fall into my lap right now and happy hubby likes banana stuff. After we tried the ice cream, we decided it needed some caramel to really enhance the flavor of the banana.

Banana's Foster Ice Cream
adapted from ReadyMade magazine and

Ice Cream
1 medium ripe banana
2 cups whole milk, divided
1 cup brown sugar, firmly packed, divided
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/8 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

1/2 cup butter
1 cup superfine sugar
1 1/4 cups heavy cream

1. Puree the banana and 1/4 cup of the milk in a food processor until smooth.

2. Combine the banana puree, the remaining 1 1/4 cups of milk, 1/2 brown sugar, cinnamon, cardamom, nutmeg, and salt in a medium-size heavy saucepan. Scald the milk mixture (heat nearly to boil) over medium-high heat, stirring often, for 5 minutes.

3. While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture (to temper the eggs). Gradually whisk in the remaining hot milk.

4. Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove pan from heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

5. Meanwhile, combine cream and vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

6. Freeze the chilled custard mixture in an ice cream maker according to the manufacturer's instructions.

7. While the ice is in the ice cream maker, melt the butter in a saucepan and add sugar. Use medium high heat and stir continuously so sugar can dissolve and continue stirring until the butter starts to brown. The butter will separate from the sugar; don't are almost there. Lower heat and continue stirring until it is dark caramel in color.

8. Add cream slowly (mixture will bubble up). The sugar will set up again but don't worry. Just stir, stir, stir and it will all reincorporate. Let boil 1 minute. Continue cooking at medium heat until you reach your desired consistency.

9. Layer caramel and ice cream and "swirl" with a knife in an airtight container. Place in the freezer for 2-4 hours before serving.

I topped the ice cream with the caramel for the picture, since we realized later that we wanted to add caramel to the recipe. Also, you can add 2-3 tablespoons or rum to the caramel for an extra kick. Happy Hubby said that was overdoing it...I disagree!

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