I’m on a frozen treat bender right now. I’ve been craving ice cream like a pregnant woman….I’m not, just in case you were wondering. And, even when I was pregnant, I didn’t crave ice cream….ever. I wanted hot dogs and mexican food, together….with tons of hot sauce. Yum.
This flavor didn’t take much time to dream up. I love Bananas Foster, the classic New Orleans dessert made famous by Brennan’s Restaurant in the French Quarter. Everywhere I go they serve it with vanilla ice cream, which melts into a cold puddle and mixes with the gooey, buttery bananas. One bite makes my taste buds dance for joy! I’m salivating just thinking about it.
So why not just mix the two components together into one frosty treat. This was a great idea, if I do say so myself, and if you can actually hold off on eating the bananas foster mixture while you’re churning the ice cream it will work out beautifully for you. If you do end up eating all that bananas before the ice cream is finished you will be left with an amazing vanilla bean ice cream. Still a win/win situation if you ask me.
Now throw on some beads and get churning!
Bananas Foster Ice Cream
Makes 2 pints
1 1/4 cups whole milk
1/8 teaspoon kosher salt
1/2 cup granulated sugar, divided
1 vanilla bean
4 egg yolks
2 cups heavy cream
6 tablespoons unsalted butter
1/4 cup light brown sugar
1/8 teaspoon kosher salt
2 bananas, chopped
1 tablespoon rum, optional
In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved. Add the vanilla bean and vanilla bean caviar to the mixture. Cover and let steep for 1 hour.
In a small saute pan, melt the butter, brown sugar and salt. Bring to a boil stirring constantly until the mixture turns a deep golden brown. Add the bananas and continue to saute the mixture for approximately 5 more minutes or until the bananas soften. Stir in the rum and remove from heat. Let the mixture cool to room temperature.
Fill a large bowl with ice and water. Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.
In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form.
Reheat the milk mixture over med-low heat and slowly add to egg mixture whisking constantly so the eggs do not scramble. Return the milk/egg mixture to the pan and heat. Stir constantly with a heat resistant spatula being sure to scrape the sides and bottom until it begins to thicken (it will coat the back of the spatula).
Strain the milk mixture into the cream, remove the strainer and stir until combined. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight.
Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer’s instructions. When the mixture reaches soft serve consistency, add the banana mixture and continue churning until combined.
Transfer the ice cream to a freezer safe container and freeze.