BANANA-CARAMEL ICE CREAM
The secret to the intense banana flavor of this banana-caramel ice creamis starting with very overripe fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h20m
Yield Makes about 1 1/2 quarts
Number Of Ingredients 10
Steps:
- Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. 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. Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. 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.
- Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated.
- Place a 5-by-10-inch loaf pan (9 cups) in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread one-third of ice cream in pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day.
CARAMELIZED BANANA BUTTERMILK ICE CREAM
Make and share this Caramelized Banana Buttermilk Ice Cream recipe from Food.com.
Provided by foodiequeen
Categories Frozen Desserts
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice the bananas and put them into a medium skillet over medium heat to cook until golden brown all over. Transfer to a large bowl.
- Whisk together sugar, buttermilk and vanilla in a medium bowl, dissolving most of the sugar, then stir it into the bananas. Refrigerate until cold (at least 30-60 minutes).
- Pour mixture into your ice cream maker and freeze as directed (should take about 15-20 minutes). Add in walnuts, if using.
- Transfer to a freezer-friendly container with a lid and freeze until firm (at least 30 minutes) before serving.
Nutrition Facts : Calories 149.7, Fat 1.1, SaturatedFat 0.6, Cholesterol 4.1, Sodium 107.8, Carbohydrate 32.1, Fiber 1.2, Sugar 27.3, Protein 3.9
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