Posts Tagged ‘salted caramel’
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.
This ice cream recipe is absolutely addictive, trust me. The word “burnt” in the title of any ice cream recipe might sound odd and unappetizing, but I can assure you it is nothing of the sort. I first sampled this flavor at Christina’s Ice Cream, a popular ice cream shop in Cambridge, Massachusetts. Usually any food that’s burned tastes charred and bitter, but the burnt sugar in this recipe is more akin to the crackly, caramelized topping of a creme brulee. It’s absolutely spectacular!
You start with boiling a simple syrup, just sugar and water. I’ve got to be honest here, this part is sort of intense. Making caramel, or in this case burnt sugar, is not for the faint of heart! But never fear, if you watch your caramel closely and don’t turn your back you’ll be fine. Eventually your simple syrup will start to turn golden, and then caramel colored. This is where the tricky part comes in. You want to add the cream and milk when the color of caramel turns to a deep, mahogany brown. I’ll even wait until I can see little black specks starting to form in the bottom of the pan. The darker the better, but don’t wait too long though. There’s a fine line between a sophisticated taste and a caramel that is truly black, smoky and burnt. If this happens to you, start over or else your ice cream will taste bitter.
Once your caramel turns dark brown, take it quickly off the heat and then slowly add the milk and cream. Watch out, because most of the time the addition of the milk will make the mixture bubble up. For this reason it’s probably best to use a high sided pan for this recipe. Don’t worry if the burnt sugar roils up and hardens at first, keep stirring and it will incorporate itself to create a beautiful butterscotch colored ice cream base. From here on in, the thrill ride is over as all you have to do is whisk the warmed milk into some egg yolks. Piece of cake. And ice cream!
You can also add a delicious (and very French) twist to this recipe by adding some kosher salt to the base to create a salted caramel flavor. Salted caramels are very trendy right now, but I have to say that as trends go, this one is a keeper. Personally, I think this ice cream is perfection with a little bit of flaky sea salt sprinkled on the top. The salt really picks up and explodes the flavors without tasting “salty”.
Burnt Sugar Ice Cream has become quite popular at local ice cream shops in the Boston area. Actually, the flavor has outright groupies who never order any other flavor! So I hope you make this recipe at home and see for yourself what all the fuss is about. This is homemade ice cream at its best!
Burnt Sugar Ice Cream
1 ¾ cups heavy cream
1 ½ cups whole milk
1 cup white sugar
5 large egg yolks
pinch of salt
1.) Combine sugar with 3 tablespoons water in a medium saucepan. Boil over medium heat, and watch very closely until mixture turns into a dark brown caramel. Watch carefully, if the caramel color is too pale, you will lose the unique and sophisticated flavor of burnt caramel. Don’t wait too long however, or your caramel will burn outright, making for a bitter and inedible ice cream base. If the sugar turns black and starts to smoke, discard and start over.
2.) When caramel is ready, quickly take it off the heat and then slowly add the cream and milk. Whisk until the mixture incorporates completely. Don’t worry if sugar roils and hardens, it will soon completely combine with the milk.
3.) Meanwhile whisk the egg yolks together in a large bowl.
4.) All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 6-7 minutes.
5.) Immediately remove from heat and transfer to a large bowl. Add the pinch of salt and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions. Enjoy!
Make it a sundae!
Chocolate sauce or hot fudge would be divine with this ice cream, although to be honest this complex flavor needs little more accompaniment that a sprinkling or flaky sea salt. On occasion though, I have been known to eat this ice cream with a generous dollop of freshly and softly whipped cream and I can’t say it hurt.
The lighter side– Feel to substitute whole milk or half and half for heavy cream in this recipe. If anything it will only make the flavors more intense, which is the reason gelati is often made this way in Italy.