Banana Caramel Ice Cream

Banana Caramel Ice Cream

This recipe yields a decadent and flavorful ice cream, perfect for a warm day or as a special dessert. The base is creamy and infused with banana, complemented by a sweet and sticky caramel swirl, and finished with fresh banana slices and a sprinkle of nuts for texture.

Yields: Approximately 1 quart (about 4-6 servings) Prep time: 30 minutes Chill time: At least 4 hours (preferably overnight) Churn time: 20-30 minutes

Ingredients:

For the Banana Ice Cream Base:

• 3 ripe medium bananas (about 1.5 cups mashed)
• 1 cup (240ml) whole milk
• 2 cups (480ml) heavy cream
• ¾ cup (150g) granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon (optional, enhances banana flavor)
• Pinch of salt
• 1-2 tablespoons fresh lemon juice (to prevent banana browning, optional)

For the Caramel Swirl:

• ½ cup (100g) granulated sugar
• 2 tablespoons water
• ¼ cup (60ml) heavy cream (warmed)
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• Pinch of salt

For Serving (Optional but Recommended):

• Fresh banana slices
• Chopped pecans or walnuts
• Extra caramel sauce (homemade or store-bought)

Equipment:

• Ice cream maker (freezer bowl must be fully frozen)
• Medium saucepan
• Whisk
• Heatproof bowl
• Fine-mesh sieve
• Airtight container for storing ice cream

Instructions:

Part 1: Make the Banana Ice Cream Base

1. Prepare the Bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth. Stir in the lemon juice if using; this helps prevent the bananas from browning too much.
2. Make the Custard Base: In a medium saucepan, whisk together the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling (about 170°F / 77°C).
3. Temper the Egg Yolks: In a separate heatproof bowl, whisk the egg yolks until light yellow. Slowly drizzle about half of the warm cream mixture into the egg yolks, whisking constantly. This tempers the yolks, preventing them from scrambling.
4. Combine and Thicken: Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 175-180°F / 79-82°C). Do not boil.
5. Add Banana and Flavorings: Remove the custard from the heat. Stir in the mashed bananas, vanilla extract, cinnamon (if using), and salt.
6. Strain and Chill: Pour the ice cream base through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits or banana lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold. This is crucial for a smooth ice cream.

Part 2: Make the Caramel Swirl

1. Prepare Sugar Syrup: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Stir just to combine.
2. Cook Caramel: Cook over medium-high heat without stirring. Swirl the pan gently if needed to ensure even cooking. Watch carefully! The sugar will melt and then turn amber, then a deep golden brown. This can happen quickly.
3. Add Butter and Cream: Once the caramel is a rich amber color, immediately remove from heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly (the mixture will bubble vigorously). Stir in the butter, vanilla extract, and pinch of salt until smooth and combined.
4. Cool: Transfer the caramel sauce to a heatproof bowl or jar. Let it cool completely to room temperature. It will thicken as it cools. If it becomes too stiff, you can gently warm it for a few seconds in the microwave or a double boiler before swirling.

Part 3: Churn the Ice Cream and Assemble

1. Churn: Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes, until it reaches the consistency of soft-serve.
2. Swirl in Caramel: In an airtight freezer-safe container, spoon about a third of the churned ice cream. Drizzle generously with some of the cooled caramel sauce. Repeat layers with the remaining ice cream and caramel, using a knife or spoon to gently swirl the caramel through the ice cream. Don’t overmix, or the caramel will completely blend in.
3. Freeze: Cover the container tightly and freeze for at least 3-4 hours, or until firm, before serving.

Part 4: Serve

1. Let the ice cream soften at room temperature for a few minutes before scooping, if it’s too hard.
2. Serve generous scoops of Banana Caramel Ice Cream. Top with fresh banana slices, chopped nuts (like pecans or walnuts), and an extra drizzle of caramel sauce for an irresistible treat!

Tips for Success:

• Ripe Bananas are Key: Use very ripe bananas with brown spots for the best flavor.
• Don’t Overcook Custard: Overcooking the custard will result in scrambled eggs. Cook until it coats the back of a spoon.
• Chill Thoroughly: A well-chilled base is essential for smooth ice cream.
• Warmed Cream for Caramel: Warming the cream before adding it to the hot caramel helps prevent the caramel from seizing up as much.
• Storage: Store homemade ice cream in an airtight container in the freezer for up to 2 weeks for best quality. It may become a bit harder over time due to less air than commercial ice cream.