In order to bring out the most intense banana flavor possible, we cook very ripe bananas with brown sugar until they’re caramelized and bubbly. This reduces the water content, intensifies the banana flavor, and brings out the sweetness of the fruit.

In this recipe especially, the riper your bananas, the better and more
flavorful your ice cream will be. At the Creamery, we wait until they are almost black before using them! The optional rum gives the ice cream a real Bananas Foster–type flavor.

TECHNIQUE: Ice cream

SPECIAL EQUIPMENT: Ice cream machine

CHILLING TIME: 2 hours or overnight

SHELF LIFE: 1 week

INGREDIENTS

• 2 very ripe medium bananas, peeled
• ½ cup packed light or dark brown sugar
• 5 large egg yolks
• 1¾ cup heavy cream
• ¾ cup 1% or 2% milk
• ¼ teaspoon kosher salt
• 1 to 2 tablespoons dark rum (optional)
• 1 teaspoon pure vanilla extract

PREPARATION

CARAMELIZE THE BANANAS

1. Combine the bananas and brown sugar in a medium skillet and use a fork to smoosh them together into a nearly liquid paste.
2. Put the pan over medium heat and cook, stirring frequently, until the mixture is dark golden brown and slightly reduced, 5 to 7 minutes.
3. Let cool briefly, then purée in a blender or food processor to make a smooth paste. Set aside.

MAKE THE BASE

1. In a medium heatproof bowl, whisk the yolks just to break them up. Set aside.
2. In a heavy nonreactive saucepan, stir together the cream, milk, and salt and put the pan over medium-high heat.
3. When the mixture approaches a bare simmer, reduce the heat to medium.
4. Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks.
5. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks.
6. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
7. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
8. Strain the base through a fine-mesh strainer into a clean container.
9. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool.
10. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

FREEZE THE ICE CREAM

1. Add the rum (if using) and vanilla extract to the base and stir until blended.
2. Freeze in your ice cream machine according to the manufacturer’s instructions.
3. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.
4. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

MAKE IT YOUR OWN

• Add chopped toasted macadamia nuts and finely chopped bittersweet chocolate.

SERVE IT WITH

• Salted Caramel Ice Cream or Balsamic Strawberry Ice Cream
• Caramel Sauce, Whipped Cream, and Brown Sugar Graham Crackers to make our Afternoon Snack sundae.