Banana Bread Ice Cream with Peanut Butter and Chocolate

By tulawdog

Ingredients

• Ingredients:
• 2 lbs ripe bananas (I used about 6)
• 1/3 cup butter
• 1/2 cup sour cream
• 1/2 cup brown sugar, packed
• 1/2 tsp salt
• 3/4 cup heavy cream
• 3/4 cup half & half
• 2 tsp vanilla
• for peanut butter chunks-
• 1/2 cup peanut butter
• 1 tbsp confectioners' sugar
• for stracciatella
• 3 oz. dark chocolate
• 1 tbsp + 1 tsp butter

Preparation

Step 1

1. In a small saucepan over medium heat, melt the 1/3 cup of butter. Continue to cook until the butter begins to foam and bubble. Don't stir. When the foam dissipates you'll be left with brown butter.
2. Slice bananas and place in a large baking dish. Pour browned butter over and stir gently to combine. Bake at 400F for 20-25 minutes. (Remove when bananas are caramelized and golden). Allow bananas to cool before continuing.
3. In a blender or food processor, puree the banana mixture with the sour cream.
4. Meanwhile, in a medium saucepan over medium heat, heat heavy cream and half and half with brown sugar, salt, and vanilla. Bring to a high heat that it begins to steam and sugar is dissolved (don't bring to a boil). Remove from heat and allow to cool to room temperature. Once cooled, blend with pureed bananas.
5. Cover mixture and refrigerate overnight. That same day, mix peanut butter and confectioners' sugar until well blended. Drop teaspoon-sized portions of peanut butter on a cookie sheet lined with wax paper. Place in freezer overnight.
6. The next day, in a double boiler or a metal bowl set over a pot of gently boiling water (or in the microwave, carefully!), melt chocolate and butter until smooth.
7. Churn ice cream according to manufacturers instructions for your ice cream maker. When ice cream is almost finished, drip chocolate in a fine stream into the ice cream. It will form stracciatella (little bits of chocolate). Before storing ice cream, stir in peanut butter chunks. Place ice cream in an airtight container and freeze for at least four hours.