Rich homemade frozen dessert (Print Version)
# Ingredients:
01 -
3 medium yellow bananas (no brown spots)
02 -
2 tablespoons salted butter
03 -
⅓ cup (60 grams) turbinado cane sugar
04 -
1¼ cup (283 grams) whole milk
05 -
½ cup (115 grams) heavy cream
06 -
⅓ cup (70 grams) granulated sugar
07 -
1 tablespoon fresh lemon juice
08 -
¼ teaspoon coarse kosher salt
09 -
¼ teaspoon ground cinnamon
# Instructions:
01 -
Cut bananas in half horizontally, then in half crosswise.
02 -
Add the turbinado sugar to a shallow container. Press the cut side of the banana into the sugar. Repeat with remaining bananas.
03 -
Heat butter in a large nonstick skillet over medium heat. Once the butter is sizzling, place the sugar bananas cut side down in the hot skillet. Cook undisturbed, until the edges of the banana have started to lightly caramelize, about 5 minutes. Flip the bananas and cook, until all the sugar in the skillet has melted, about 3 minutes.
04 -
Transfer the bananas, and any caramel from the pan into a glass quart mason jar, or similar container. Add in the milk, heavy cream, cane sugar, lemon juice, salt and cinnamon.
05 -
Using an immersion blender, carefully blend the banana mixture together until smooth and creamy.
06 -
Place a lid on the jar, then transfer it to the refrigerator and chill until at least 40ºF, preferably overnight.
07 -
Churn the ice cream base according to the manufacturer's recommended instructions for your ice cream maker, until the ice cream has reached a soft-serve consistency.
08 -
Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
# Notes:
01 -
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
02 -
Choose fully yellow bananas with no green or brown spots.
03 -
Turbinado sugar is important to use when caramelizing the bananas because they are a larger crystal and because of the additional nuance of flavor it adds to the ice cream. It's not recommended to replace it with granulated sugar.