Posts Tagged ‘Banana Ice Cream’
Again, I took this recipe from David Lebovitz’s masterful cookbook on all things frozen, The Perfect Scoop. Even though it uses just a bit of whole milk and a smattering of butter, this ice cream came out remarkably creamy. In fact, I think the lack of fats really allowed the sumptuous flavors of oven roasted bananas and caramelized brown sugar to take center stage. The dot of butter actually went quite a long way, combining beautifully with the brown sugar to create a sweet-salty butterscotch flavor. The members of my family on diets went wild for this recipe, and we all polished it off in one sitting.
I decided to make this when I wanted to make a new ice cream, but I didn’t have enough milk, cream or eggs to make the proper, custard style variety. Being too lazy to go out to the store, I decided to stick it out and scrounge around the house for ingredients to make some kind of frozen treat. When I saw the three bananas on sitting in a bowl on my kitchen table, I immediately remembered David Lebovitz’s Roasted Banana Ice Cream. I made it last year, and it was equally delicious then as it is now.
This ice cream was pretty easy to make. Just chop up some bananas, add some brown sugar and melted butter and then pop the whole thing in the oven to roast. I would advise checking it frequently. David Lebovitz suggesting roasting the bananas for 40 minutes, but mine were done in 30. So check frequently and stir often to prevent a whole different kind of burnt caramel!
This ice cream was so awesome, one family member told me that I should package it and start a line of low-fat, insanely tasty banana based ice creams. I don’t know if I’m going to do that (I think David Lebovitz might have something to say about it!), but it was exceptionally good. Especially if you are on a diet and looking for a fairly healthy treat. This is honestly as good as it’s going to get and frankly, better than many full fat ice cream flavors I’ve made.
Roasted Banana Ice Cream
Adapted from David Lebovitz’s cookbook, The Perfect Scoop, 2007.
3 medium-sized ripe bananas, peeled
1/3 cup packed light brown sugar
1 tbsp. butter (salted or unsalted), cut into small pieces
1 1/2 cups whole milk
2 tablespoons granulated sugar
1/2 tsp. vanilla extract
1 1/2 teaspoons freshly squeezed lemon juice
½ tsp. coarse salt
1.) Preheat the oven to 400°.
2.) Slice the bananas into ½ -inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring just once during baking, until the bananas are browned and cooked through.
3.) Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice, and salt, and puree until smooth.
4.) Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.
Make it a Sundae!- This would be a great ice cream to use in a banana split! Use three scoops of this with chocolate sauce, strawberry sauce and marshmallow. Add a split banana, whipped cream, toasted walnuts for crunch and a maraschino cherry on top. An updated and great twist on classic!
I never intended on making Bananas Foster Ice Cream. I had originally wanted to make Ginger Ice Cream, but that poor frozen treat came to untimely end, unfortunately. My ice cream curdled on me, and I was left with no more ingredients to start over with. So, thinking on my feet, I scrounged together the ingredients I had lying around in my kitchen and decided to make a Burnt-Sugar Banana Ice Cream. It sounds good right? Well, it was! And not only was it tasty, it ended up tasting just like Banana’s Foster, that decadent treat combining bananas, brown sugar and butter until caramelized. So in the end, I snatched victory from the jaws of defeat. Who needs Ginger Ice Cream anyway?
This ice cream was super simple to make. The hardest part was probably making the burnt sugar. You add some sugar and water to a medium pan and boil it until the sugar turns dark brown. That’s the trickiest part. Because if you take the caramel off the heat too soon, you’re left with plain old caramel, which is OK but not the flavor we’re looking for here. If you leave it on too long, you’ll end up with a black caramel which will leave your ice cream with a burnt, acrid flavor. Wait until the sugar has turned a dark brown color, with perhaps just a fleck of black beginning to appear. Then, take it off the heat immediately and pour in the cream. Don’t worry, with some practice you’ll get it just right. And you’ll be glad you did because burnt sugar ice cream of any kind is amazing!
This ice cream has only a few ingredients in it, just three if you really pare it down. But all of its simplicity the flavor payoff is phenomenal! Rich and delicious, like a great banana’s foster, only frozen. Try it with a bit of flaky sea salt for that salted caramel flavor.
Bananas Foster Ice Cream
2 ripe bananas (the more brown spots, the better!), mashed
2 cups heavy cream
¾ cup sugar
½ teaspoon vanilla extract
1 tablespoon dark rum
1.) Add sugar to a medium saucepan and bring to a boil with about two tablespoons of water added in. Boil, without stirring, until the caramel turns a dark brown. You’re looking for a very dark caramel here, but you don’t want out and out burnt. If your caramel turns black and starts smoking start over; you’re ice cream will taste horrible if you use it.
2.) Once your caramel turns dark brown, quickly take it off the heat and add the cream. Don’t worry if it roils up and hardens, bring it back to the heat and it will dissolve completely.
3.) Add in the mashed up banana, rum and vanilla extract and cool until completely chilled. Churn in ice cream maker according to the manufacturer’s instructions.
Make it a Sundae!– This decadent ice cream hardly needs it, but you could take it completely over the top by adding a rum-caramel sauce, fresh whipped cream and toasted pecans. Now that’s a sundae!
The Lighter Side– You substitute half and half for the heavy cream for a less rich ice cream.