Banana Caramel Ice Cream

Banana Caramel Ice Cream

This recipe combines the creamy sweetness of ripe bananas with the rich, buttery flavor of homemade caramel, creating a truly irresistible dessert.

Yields: Approximately 1 quart Prep time: 30 minutes (plus chilling time) Cook time: 20-25 minutes

Ingredients:

For the Caramel Sauce:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream, warmed
• 2 tablespoons (28g) unsalted butter, cut into cubes
• 1/4 teaspoon sea salt

For the Banana Ice Cream Base:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (to prevent browning)

Optional Garnishes:

• Sliced fresh bananas
• Toasted nuts (pecans, walnuts, almonds)
• Whipped cream
• Mint sprigs

Equipment:

• Heavy-bottomed saucepan
• Whisk
• Heatproof bowl or measuring cup
• Ice cream maker
• Airtight container for freezing

Instructions:

Part 1: Making the Caramel Sauce

1. Combine sugar and water: In the heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar is dissolved.
2. Boil without stirring: Once the sugar is dissolved, stop stirring and bring the mixture to a boil. Continue to cook, without stirring, until the syrup turns a deep amber color. This will take approximately 8-12 minutes. Watch it carefully as it can burn quickly.
3. Add warmed cream: Remove the saucepan from the heat. Carefully and slowly pour in the warmed heavy cream. The mixture will bubble vigorously. Whisk gently until smooth.
4. Stir in butter and salt: Add the cubed butter and salt to the caramel sauce. Whisk until the butter is fully melted and the sauce is smooth and glossy.
5. Cool completely: Pour the caramel sauce into a heatproof bowl or measuring cup and let it cool completely to room temperature. The sauce will thicken as it cools. You can speed this up by placing the bowl in an ice bath, stirring occasionally.

Part 2: Making the Banana Ice Cream Base

1. Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until smooth. Stir in the lemon juice to prevent browning.
2. Combine wet ingredients: In a separate saucepan, whisk together the mashed bananas, whole milk, heavy cream, granulated sugar, and salt.
3. Heat gently: Place the saucepan over medium-low heat and cook, stirring constantly, until the sugar is completely dissolved and the mixture is warm to the touch (do not boil). This should take about 5-7 minutes.
4. Stir in vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
5. Chill thoroughly: Pour the banana mixture into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled. This step is crucial for the ice cream to churn properly.

Part 3: Churning and Assembling the Ice Cream

1. Churn the ice cream base: Once the banana base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the mixture has a soft-serve consistency.
2. Swirl in the caramel sauce: During the last few minutes of churning, slowly drizzle about half to two-thirds of the cooled caramel sauce into the ice cream maker. The churning action will swirl it throughout the ice cream. Don’t add all of it, as you’ll want some for topping.
3. Transfer to a container: Once the ice cream reaches a soft-serve consistency with ribbons of caramel, transfer it to an airtight container.
4. Freeze: Drizzle the remaining caramel sauce over the top of the ice cream in the container. You can also gently swirl it in with a knife or spoon if desired. Cover the container tightly and freeze for at least 4 hours, or preferably overnight, to allow the ice cream to firm up.

To Serve:

Scoop the Banana Caramel Ice Cream into bowls or cones. Garnish with sliced fresh bananas, toasted nuts, a dollop of whipped cream, and a sprig of mint, if desired. Enjoy!

Tips and Variations:

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your ice cream will be.
• Adjust sweetness: If you prefer a less sweet ice cream, you can slightly reduce the amount of sugar in the base.
• Add spices: For a warmer flavor profile, consider adding a pinch of cinnamon or nutmeg to the banana base.
• Salted caramel: If you prefer a more pronounced salted caramel flavor, you can add a bit more sea salt to the caramel sauce.
• Mix-ins: Feel free to fold in other mix-ins during the last few minutes of churning, such as chopped chocolate, toffee bits, or candied ginger.

Enjoy making and indulging in this delightful Banana Caramel Ice Cream! Let me know if you have any other questions.