Banana-Caramel Ice Cream
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
1
Recipe Icon - Master recipes
Source:

Ingredients for - Banana-Caramel Ice Cream

1. 4 large egg yolks -
2. 1 c. sugar -
3. 1 c. whole milk -
4. 1 c. heavy cream -
5. 1/2 c. heavy cream -
6. 3 very overripe bananas (skin should be more brown than yellow) -
7. 1 tsp. pure vanilla extract -
8. 1 tsp. salt -
9. 1/4 c. water -
10. 1 tbsp. light corn syrup -
11. 1/2 stick cold unsalted butter -

How to cook deliciously - Banana-Caramel Ice Cream

1. Stage

Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and 2/3 cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Purée bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, 1/4 teaspoon salt, and 1 cup cream until combined, and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.

2. Stage

Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated.

3. Stage

Place a 5- by 10-inch loaf pan (9 cups) in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread one-third of ice cream in pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.