Banana Caramel Ice Cream

Banana Caramel Ice Cream

This recipe combines the natural sweetness of bananas with a rich, buttery caramel swirl for a truly indulgent treat.

Yields: Approximately 1 quart Prep time: 30 minutes Chill time: 2-4 hours (for base) + 4-8 hours (for freezing)

Ingredients:

For the Caramelized Bananas:

• 3 large ripe bananas (with some brown spots for best flavor), sliced into 1/2-inch thick rounds
• 2 tablespoons unsalted butter
• 2 tablespoons dark brown sugar
• (Optional) 1-2 tablespoons bourbon (for added depth of flavor)

For the Ice Cream Base:

• 1 cup whole milk
• 2 cups heavy cream (divided)
• 1/2 cup granulated sugar (or more to taste, depending on banana sweetness)
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt (or a pinch, to balance sweetness)

Instructions:

1. Make the Caramelized Bananas:

• In a large skillet or saucepan, melt the butter over medium heat until it starts to sizzle.
• Add the sliced bananas and sprinkle with the brown sugar. Cook for 1-2 minutes per side, until golden brown and slightly softened.
• If using bourbon, carefully add it to the pan and cook for another minute, scraping up any browned bits from the bottom.
• Remove from heat and transfer the caramelized bananas and any syrup to a blender or food processor. Puree until smooth.
• Refrigerate the banana puree until completely chilled (at least 1-2 hours). This is important for the ice cream’s texture.

2. Prepare the Ice Cream Base (Custard):

• In a medium saucepan, whisk together the milk, 1 cup of the heavy cream, granulated sugar, egg yolks, and salt.
• Cook over medium heat, whisking constantly, until the mixture is steaming hot and thick enough to coat the back of a spoon (do not let it boil). This is your custard.
• Immediately remove from heat and pour the custard through a fine-mesh strainer into a clean bowl. This removes any cooked egg bits and ensures a smooth base.
• Stir in the vanilla extract and the chilled banana puree.
• Cover the bowl and refrigerate the ice cream base until thoroughly chilled, preferably overnight, or for at least 2-4 hours.

3. Churn the Ice Cream:

• When you’re ready to churn, use an electric mixer to whip the remaining 1 cup of cold heavy cream until soft peaks form.
• Gently fold the whipped cream into the chilled ice cream base until well combined. This step adds air and makes the ice cream extra creamy.
• Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream will likely have a soft-serve consistency at this stage.

4. Freeze and Swirl (Optional Caramel Sauce):

• Transfer the soft ice cream to an airtight freezer-safe container.
• If you want a more distinct caramel swirl (like the image), you can drizzle in some store-bought caramel sauce or make your own quick caramel:
  • Quick Caramel Sauce (optional): In a small saucepan, combine 1/2 cup sugar with 1/4 cup water. Heat over medium-high heat, without stirring, until the sugar dissolves and the mixture turns an amber color. Remove from heat and carefully whisk in 1/4 cup warm heavy cream and a pinch of salt. Stir in 1 tablespoon of butter if desired. Let cool slightly.
• Drizzle the caramel sauce into the ice cream as you transfer it to the container, using a knife or skewer to gently swirl it through.
• Freeze the ice cream for at least 4-8 hours, or until firm enough to scoop. If it becomes too hard, let it soften at room temperature for 5-10 minutes before serving.

Serving: Serve scoops of banana caramel ice cream with fresh banana slices, a drizzle of extra caramel sauce, and a sprinkle of sea salt flakes (optional) for a touch of salted caramel goodness. Enjoy!