Caramelized Banana Ice Cream is a wonderful dessert for a summer party. It's flavored from bananas caramelized in brown sugar and blended into a heavenly custard.
Author: Lucy Brewer
1 1/4cupsgranulated sugar
4cupsheavy whipping cream
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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.