It’s been a journey to get to this blog post. When it comes to writing recipes, it’s easy to talk yourself out of the value of any particular dish. Maybe it looks too much like the recipes you read for inspiration. Maybe it just wasn’t that delicious. While it isn’t hard to make a satisfying meal, exceptional food tends to be, well, the exception.
But then that one dish comes along.
In my case, that one.
I’ve been making my own ice cream for several months now, and I’ve been having great fun dreaming up new flavor combinations.
The selling point of this ice cream is that it doesn’t just taste like a banana, it’s so thick and creamy, that it feels like a banana, too. However, this amazing texture comes at a steep price. It was so thick that my ice cream maker couldn’t take the strain as the custard froze against the sides. I had to churn this by hand. Thankfully, it was so thick and froze so fast, it had turned into rich, glorious banana ice cream before I knew it. But, once it had set up in the freezer, it turned rock solid. Scoop it out with a hot spoon and let the ice cream sit until it reaches about 22°F (the serving temperature of soft-serve ice cream) before eating it.
Roasted Banana Ice Cream
- 3 large Bananas, ripe, sliced 1/4″ thick
- 2 Tbsp Butter
- 2 Tbsp Brown sugar
- Pinch Kosher salt
- 1 cup Crema Mexicana
- 1 1/2 cups whole milk
- 3/4 cup (150g) sugar
- 1/2 tsp (2g) kosher salt
- 1 egg + 3 egg yolks
- Combine the bananas, butter, sugar and salt. Place on a baking sheet and roast in a 400°F oven for 10-15 minutes, turning once, until bananas are caramelized. Remove from oven and allow to cool.
- In a saucepan or double-boiler, combine crema, milk, 1/2 cup (100g) of sugar, and the salt. Heat over medium heat until steaming (140°F), stirring frequently.
- In a separate bowl, combine egg and egg yolks with remaining sugar. Temper the eggs with a little of the milk until the eggs are hot. Add the eggs to the milk.
- Stirring the mixture constantly, cook it until it thickens. It should coat the back of a spoon and leave a trail behind when you run your finger across the spoon.
- Strain the custard into a mixing bowl and place into an ice bath. Allow to cool to room temperature.
- Combine the bananas and custard in a blender. Blend until smooth.
- Return the mixture to the bowl. Cover with plastic wrap and place in the refrigerator 4 hours to overnight.
- Pour the custard into the cylinder of an ice cream machine and churn until light and creamy. The mixture is so thick that this will not take very long. 5-10 minutes may suffice.
- Serve with hot fudge sauce or cacao nibs.