Caramelized Banana Ice Cream
Rich and creamy frozen custard, made with caramelized bananas, swirled with toffee bits and toffee butter bourbon sauce.
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Equipment
- Saucepan
- Electric Mixer (Stand or Hand-Held)
- Ice Cream Maker
Ingredients
Caramelized Bananas
- 2 tbsp unsalted butter
- 2 tbsp dark brown sugar
- 3 large ripe bananas
- 2 tbsp bourbon
Ice Cream
- 1 cup whole milk
- 2 cups cold heavy whipping cream, divided
- ½ cup dark brown sugar
- 5 large egg yolks
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- ½ cup caramel sauce or toffee butter bourbon sauce
- ½ cup crushed toffee bits
Instructions
Caramelized Bananas
- In a saucepan, heat the butter over medium heat until it just starts to sizzle.
- Slice the bananas 1/2 inch thick and place in the hot butter, then sprinkle with the brown sugar. Cook the bananas on one side for 1-2 minutes until golden, then turn over and cook the other side for 1-2 minutes.
- Add the bourbon to the pan, and cook for 1 more minute.
- Scrape everything into a blender and puree until smooth. Refrigerate the banana puree until needed.
Ice Cream
- In a saucepan, whisk together the milk, 1 cup cream, brown sugar, egg yolks and salt.
- Over medium heat, cook the custard while whisking constantly, just until it's steaming hot. Don't let it come to a boil.
- Remove from the heat, and pour through a mesh strainer to remove any bits of cooked egg.
- Whisk the vanilla and the banana puree into the ice cream base.
- Cover and refrigerate until well chilled, or overnight.
- When you're ready to churn the ice cream, use an electric mixer to whip the remaining 1 cup cream until soft peaks form, then whisk the whipped cream into the chilled ice cream base.
- Churn the ice cream in your ice cream maker, according to the manufacturer's instructions, until it's a thick, soft-serve consistency.
- Transfer the churned ice cream to a lidded container. Drizzle with the caramel sauce or toffee sauce and sprinkle with toffee bits, then use a spoon to swirl everything together, leaving visible streaks of caramel.
- Freeze the ice cream for 6-8 hours, or until firm enough to scoop.
- Serve the ice cream with more of the caramel/toffee sauce and toffee bits.
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