Wednesday, May 22, 2013
banana ice cream
Here is the truth- I do not like banana's. A strange confession from someone who is about to give you a recipe for banana ice cream but stick with me: I do like banana incorporated into desserts. It is a dominant flavor to be sure, but adds warmth and richness. This ice cream is a beautiful pale yellow color and creamy rich banana flavor. It is a nice change of pace and elegant enough to serve all on it's own.
Also, do you not think banana ice cream would be a great base for a sundae? I am thinking a scoop of this, maybe a little salted caramel sauce or dark chocolate ganache, and fresh whipped cream. Could be a lovely dessert solution for a summer party.
The recipe is from Martha Stewart.
banana ice cream
4 large egg yolks
2/3 cups sugar, divided
1 2/3 cups whole milk
1 2/3 cups heavy cream, divided
3 to 4 very overripe bananas- skin should be more brown than yellow, mashed (about 1 1/2 cups)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1) Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes.
2) 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.
3) Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil.)
4) Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally.
5) Puree 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.
6) Freeze custard in an ice cream maker according to manufacturer's instructions. Freeze until firm, at least 4 hours and up to 1 day.