Brown Sugar Spiced Banana Ice Cream Recipes
SPICED BANANA ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Freeze/Chill Kid-Friendly Frozen Dessert Banana Vanilla Anise Cinnamon Gourmet Small Plates
Yield Makes 1 quart
Number Of Ingredients 13
Steps:
- Stir together cream, milk, brown sugar, cinnamon stick, star anise, nutmeg, cardamom, white pepper, and a pinch of salt in a 2- to 3-quart heavy saucepan. Scrape seeds from vanilla bean into cream mixture, then add pod. Purée banana in a food processor, then whisk into cream mixture. Bring just to a boil, stirring occasionally. Remove from heat and let stand, covered, 30 minutes.
- Return to a boil, uncovered. Meanwhile, whisk together yolks in a large metal bowl. Add boiling-hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175°F on thermometer (do not let boil). Remove from heat and force custard through a fine-mesh sieve into a clean metal bowl, discarding solids. Set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cold, about 30 minutes.
- Freeze custard in ice cream maker, then transfer to an airtight container and harden in freezer, about 1 hour. Let soften in refrigerator 1 to 1 1/2 hours and then at room temperature 10 minutes.
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- Combine the banana puree, the remaining 1 3/4 cup milk, 1/2 cup brown sugar, the cinnamon, cardamom, nutmeg and salt in a medium-size heavy saucepan. Scald the milk mixture (heat nearly to a boil) over medium-high heat, stirring often, for 5 minutes.
- While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture (to temper the eggs). Gradually whisk in the remaining hot milk.
- Return the custard mixture to the pan and cook over medium-lw heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove pan from heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.
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