Banana Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Caramelized Bananas

  • 500 g / 1 lb 1.64 oz sugar
  • 50 g / 1.76 oz lemon juice
  • 600 g / 1 lb 5.16 oz ripe bananas, split in half lengthwise

Ice Cream Base

  • 2.88 kg / 6 lb 5.59 oz / 57.56% milk
  • 382 g / 13.47 oz / 7.64% heavy cream
  • 792 g / 1 lb 11.94 oz / 15.83% sugar
  • 349 g / 12.31 oz / 6.98% egg yolks
  • 600 g / 1 lb 5.16 oz 12% Caramelized Bananas

Method

  1. For the Caramelized Bananas: In an adequately sized sauté pan (one that will fit the sugar and bananas comfortably), combine the sugar and lemon juice with one-quarter of the weight of the sugar in water to obtain a wet-sand consistency.
  2. Cook the sugar over high heat until the sugar has a dark amber hue, at about 170°C / 338°F. Add the bananas and turn the heat down to medium. Cook until the bananas are tender and have a caramelized (amber-brown) color, about 20 minutes, flipping the bananas as needed.
  3. Cool the bananas and purée in a blender until smooth; pass through a fine-mesh strainer.
  4. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method.
  5. Strain the base through a fine-mesh strainer and cool over an ice bath.
  6. Add the banana purée once the base has cooled. Age the base under refrigeration overnight.
  7. Once the base has aged, churn to the desired consistency.
  8. Harden for at least 2 and up to 4 hours. Reserve until needed.