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.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Servings: 15servings
Calories: 448kcal
Author: Lucy Brewer
Ingredients
5bananas
1tablespoonunsalted butter
2tablespoonsbrown sugar
1teaspoonvanilla extract
4cupswhole milk
1vanilla bean, twisted
16egg yolks
1 ¼cupsgranulated sugar
4cupsheavy whipping cream
1 ½teaspoonssalt
6tablespoonsvanilla extract
Instructions
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. Remove from heat and set aside to cool.
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 refrigerator 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.
Puree banana mixture in a food processor or blender.
Stir together the custard and pureed banana mixture.