Ready to make a truly special dessert at home? This bananas foster ice cream recipe brings the classic, caramelized flavors of rum, cinnamon, and ripe bananas into a creamy, delicious scoop. This make ahead dessert is worth every minute and is guaranteed to impress your family and friends. I received the Kitchen Aid Ice Cream Attachment for my birthday and it was the best gift. We have been making our own ice cream ever since.
What You Will Need:
- Ice Cream Base
- 2 cups of heavy whipping cream
- 1 cup of half and half
- 3/4 cup of sugar
- 1/8 teaspoon of fine sea salt
- 1 teaspoon of vanilla
- 6 well beaten eggs
- Bananas Foster
- 2 ripe bananas diced into 1/2 inch pieces
- 1/2 teaspoon of cinnamon
- 1/4 cup of brown sugar
- 1 teaspoon of rum extract
- 3 tablespoons of butter
The Bananas Foster
Dice the bananas down to 1/2 inch pieces. This allows the bananas to cook and soften fairly quickly. The sugar and the butter will melt quickly and combine with the rum and cinnamon. By the time the bananas soften, all the ingredients will combine nicely. The bananas foster mixture is great on its own. However, combining to make bananas foster ice cream takes it to the next level! Add the mixture to a food processor and blend until smooth after the mixture has cooled.
Tempering the Egg Yolks for the Ice Cream Custard
The yolks will need to be in another bowl big enough for the egg yolks and some of the cream mixture. In a medium saute pan (or something close to it) over medium heat, bring the sugar, cream, half and half, and salt to about 160 degrees F. Make sure you are always whisking the mixture as it heats. When heated, pour about 1/3 of the cream mixture into the bowl with the egg yolks. Make sure you are whisking the egg yolks as you are pouring the cream mixture in. The point of tempering is to not scramble the eggs when combining with the hot milk mixture. Slowly adding the milk mixture and whisking as you add it will keep the eggs from scrambling. Next, pour the tempered eggs back into the cream mixture and keep whisking. Continue heating and whisking until the mixture coats the back of a spoon. The ice cream custard mixture will stay on the spoon to coat it after you dip it in the custard. This means it is thick enough and you can move on to straining, covering, and cooling.
Straining, Covering, and Cooling the Custard
The vanilla ice cream recipe just has to cool and it will be ready for the ice cream machine. After the custard coats the back of a spoon, take it off of the heat. The next step is to strain it into an appropriately sized bowl. This will help keep the ice cream smooth. Then add the vanilla and mix well. Let the mixture cool to the touch.
Cooling and Adding the Bananas Foster Mixture
After the custard has cooled add the bananas foster mixture. Place a piece of plastic wrap on top of the custard to keep a “skin” from forming. Place in the refrigerator for at least 3 hours or overnight. When cooled, follow the directions provided by your ice cream maker manufacturer. Enjoy!
My vanilla ice cream recipe is a base for most ice cream recipes you will find on this site. It is a basic custard recipe that goes in an ice cream making machine.
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FAQ’s:
Absolutely! For a more authentic flavor, you can substitute the rum extract with 2 tablespoons of dark rum. Be sure to add it at the end of the bananas foster cooking process to cook off some of the alcohol.
Tempering the eggs prevents them from scrambling when you add them to the hot cream mixture. By slowly raising the temperature of the egg yolks with a small amount of the hot liquid, you can gradually incorporate them into the main mixture to create a smooth, creamy custard.
Store the finished ice cream in an airtight, freezer-safe container. To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. It will keep well in the freezer for up to two weeks.
For the best flavor, use ripe bananas that have a few brown spots on the peel. They will be sweeter and easier to cook down, which enhances the rich, caramelized flavor of the bananas foster.
Bananas Foster Ice Cream
Equipment
- 1 Ice Cream Machine
Ingredients
For the bananas foster
- 2 bananas diced to ½ inch pieces
- ½ teaspoon of cinnamon
- ¼ cup of brown sugar
- 1 teaspoon rum extract
- 3 tablespoons of butter
For the ice cream
- 2 cups of heavy whipping cream
- 1 cup of half and half
- ¾ cup of sugar
- ⅛ teaspoon of fine sea salt
- 1 teaspoon of vanilla
- 6 egg yolks beaten
Instructions
For the bananas foster
- Add bananas, cinnamon, brown sugar, rum extract, and butter to a saute pan over medium heat.
- While stirring, cook until butter and brown sugar are melted, and the bananas are soft.
- Let bananas foster mixture cool and then blend until smooth in a food processor.
For the ice cream
- In a medium saute pan combine sugar, whipping cream, half and half, and salt.
- Over medium heat whisk the milk mixture until the sugar dissolves and is hot to the touch. Around 160 degrees.
- Whisking as you are pouring, pour about ⅓ of the milk mixture into a separate bowl with the beaten egg yolks. This is tempering the egg mixture.
- Then pour tempered egg mixture back into the pan with the milk mixture and continue whisking.
- Whisk mixture over medium heat until it is thick enough to coat the back of a wooden spoon.
- Strain custard through a sieve to get the lumps out.
- Mix vanilla into the sieved custard and let cool.
- Once cooled, combine the bananas foster with the ice cream custard.
- Then place a piece of plastic wrap onto the surface of the custard to avoid a “skin” forming.
- Place in the fridge and cool overnight or for at least 3 hours. Then follow the directions provided by your ice cream maker manufacturer.
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