Monday, October 8, 2012

Banana Bread Ice Cream

I am always so happy to have my brother in town.  My family would be in constant stitches with him around; we always have a blast together.  So when he came in for my wedding/vacation, I try to do anything for/with him.  He requested a banana bread ice cream, and I was only too happy to fulfill that wish.  However, I had no clue how I was going to do it!

{Banana Bread Ice Cream}

I really don't know how smitten kitchen does it, but she posts a recipe that I need about 1-2 weeks before I realize I need it!  She posted this recipe on vanilla custard with roasted blueberries towards the end of August, and I immediately printed it out to try because I have a thing for puddin' especially homemade puddin'.  Seriously...  I have no clue why--I just do.  Plus the roasted blueberries sounded good too!

{Whisking egg yolks and brown sugar}

{Adding flour to stablize the mixture}

I decided to modify her recipe just a bit--I used brown sugar instead of regular sugar, added carmelized bananas, and roasted walnuts.  To say that this ice cream is spot on for banana bread flavor is a SEVERE understatement!!!  Add chocolate or peanut butter chips, and it goes to another level!

{Adding the hot half and half}

{Cooking the custard until it gets thick}

I have made custards/pastry creams a lot in my culinary career, and they are a pain.  However, this recipe is fool-proof; the flour helps to stablize the mixture.  Which means this recipe is EASY!  Believe me, the original custard recipe is going into my arsenal to pull out when I'm craving puddin' or a base for fruit tarts!

{Cooked and thickened custard}

{Be sure to cover the surface of the custard or it'll develop a 'skin'}

{About to carmelize bananas}

{Roasted walnuts}

{Carmelizing bananas!}

Banana Bread Ice Cream

Makes 3 quarts


4.5 cups half and half
14 egg yolks, room temperature
1 1/4 cups dark brown sugar
12 tablespoons all-purpose flour
1 1/2 tablespoons vanilla extract
6 tablespoons butter, cold
3 ripe bananas, cut lengthwise and then in half
4 tablespoons butter
1 1/2 cup walnuts, roasted
  1. In a small saucepan, heat half and half until warm.
  2. In a large bowl, whisk egg yolks and sugar until it pales in color; this wil take 3-4 minutes by hand or 1 minute with an electric mixer.
  3. Whisk in flour to fully incorporate.
  4. Whisking the whole time, drizzle the warm milk into the egg yolk mixture, just a tiny bit at first. Once about 1/4 cup has been incorporated, add the milk in a steady stream, whisking constantly.
  5. Put egg and milk mixture into a pan and heat it over medium-high heat, whisking constantly, until it begins to bubble. Once it bubbles, whisk for another 2 minutes then remove from heat.
  6. Stir in vanilla extract and butter until combined.
  7. Place pan in an ice bath to cool mixture quickly.
  8. Pour into a large container; press plastic wrap onto the top to prevent a 'skin' from forming. Place container in the fridge overnight.
  9. Heat 4 tablespoons of butter in a pan until hot; place bananas in the butter and allow to carmelize on both sides.
  10. Place bananas in a container and cool overnight.
  11. Place custard in ice cream maker and freeze according to manufacturer's directions.
  12. Once custard is at a soft-serve state, mix in carmelized bananas and roasted walnuts.
  13. Freeze overnight.
What do you like to make when your family comes over?
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