Banana Ice Cream
Ingredients
The base
-
2
cups
heavy cream
-
5
large
egg yolks
-
1
cup
whole milk
-
⅔
cup
sugar
-
¼
teaspoon
kosher salt
-
3
large
very ripe bananas
-
1
tablespoon
pure vanilla extract
-
1
tablespoon
dark rum or vodka
Add-ins
-
4
ounces
bittersweet chocolate
Instructions
- Prepare an ice bath and set up a bowl for the heavy cream and a strainer.
- Whisk the egg yolks in a separate bowl.
- In a saucepan, heat the milk, sugar, and salt until small bubbles form.
- Temper the egg yolks by gradually adding some of the hot milk mixture while whisking.
- Return the mixture to the saucepan and cook until it thickens enough to coat a spatula.
- Strain the custard into the bowl with heavy cream.
- Blend half of the custard with the bananas until smooth, then mix it back with the rest of the custard.
- Stir in the vanilla and rum, cover, and chill in the refrigerator for at least 4 hours.
- Freeze the mixture in an ice cream maker, adding chocolate during the last 5 minutes.
- Transfer to an airtight container and freeze for 3 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
8
Calories
455
Total fat
31g
Total carbohydrates
39g
Total protein
6g
Sodium
20mg
Cholesterol
186mg
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