Caramel Banana Chocolate Chip Ice Cream

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

quarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1-1/4

    pounds (56 7 g.) medium-size bananas, unpeeled

  • 12

    ounces (340 g.) caster sugar

  • 1/8

    teaspoon lemon juice

  • 16

    fluid ounces (470 ml.) double cream

  • 16

    fluid ounces (470 ml.) single cream

  • 6

    egg yolks

  • 8

    ounces (227 g.) plain chocolate chips

Directions

Peel the bananas. Using a slotted spoon smash them to a rough-textured consistency in a stainless steel bowl. Cover with cling film and set aside. Place 4 ounces (113 g.) of sugar and the lemon juice in a 4-pint (21/2-1.) saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelise the sugar for 5 to 6 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelises). Reduce the heat to medium. Carefully and slowly pour the double and single cream into the caramelised sugar (the mixture will steam and boil rapidly as the cream is added). Add 4 ounces (113 g.) of sugar and whisk to dissolve. Bring to a boil, about 5 minutes. While the caramel cream is heating, place the egg yolks and remaining 4 ounces (113 g.) of sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 21/2 minutes. Scrape down the sides of the bowl then beat on high again until slightly thickened and lemon-coloured, 21/2 to 3 minutes. (At this point, the caramel cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If this is not done, the eggs will develop undesirable lumps.) Pour the boiling caramel cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring constantly. Bring to a temperature of 185 degrees Fahrenheit (85 degrees C), 2 to 4 minutes. Remove from heat and pour over the smashed bananas; cool in an ice-water bath (see page 138) to a temperature of 40 to 45 degrees Fahrenheit (4 to 7 degrees C), about 15 to 20 minutes. When the mixture is cold, fold in the chocolate chips (the mixture must be cold; otherwise, the chips will melt) and freeze in an ice-cream maker following the manufacturer's instructions. Transfer the semifrozen ice cream to a plastic container. Securely cover the container, then place in the freezer for several hours before serving. Serve within 5 days.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: