Roasted Banana Ice Cream

Roasted Bananan Ice Cream might be a good recipe to expand your dessert recipe box. This recipe serves 3 and costs $2.11 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 995 calories, 14g of protein, and 57g of fat per serving. Many people made this recipe, and 537 would say it hit the spot. It is brought to you by The Faux Martha. If you have sugar, egg yolks, vanillan extract, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 62%. If you like this recipe, you might also like recipes such as Roasted Bananan Ice Cream, Roasted Bananan Ice-cream, and Roasted Bananan Ice Cream.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325°. Place unpeeled, bright yellow bananas on a lined baking sheet. Bake until skins are completely black, about 20 minutes. Turn bananas halfway through. Allow to cool for at least 5 minutes before handling. Peel and mash in a bowl. Set aside.In a bowl, whisk together egg yolks and 2 tablespoons of sugar. Set aside.In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, sugars, and sea salt. Whisk to combine. Taste to make sure you have enough salt. I prefer this ice cream on the salty side.Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour a half cup of simmering milk mixture into egg mixture, whisking constantly to temper eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring constantly for 30 seconds. Add in mashed bananas. Cook for 5 minutes until slightly thickened. Remove from heat. Add vanilla extract.Using an immersion blender or a conventional blender, pulse mixture until smooth. Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.Once mixture is cold, make ice cream according to your machine’s instructions.

 

Step by step:

1. Preheat oven to 325°.

2. Place unpeeled, bright yellow bananas on a lined baking sheet.

3. Bake until skins are completely black, about 20 minutes. Turn bananas halfway through. Allow to cool for at least 5 minutes before handling. Peel and mash in a bowl. Set aside.In a bowl, whisk together egg yolks and 2 tablespoons of sugar. Set aside.In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, sugars, and sea salt.

4. Whisk to combine. Taste to make sure you have enough salt. I prefer this ice cream on the salty side.Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour a half cup of simmering milk mixture into egg mixture, whisking constantly to temper eggs (a.k.a. cook the eggs without scrambling them).

5. Add egg mixture to sauce pan, stirring constantly for 30 seconds.

6. Add in mashed bananas. Cook for 5 minutes until slightly thickened.

7. Remove from heat.

8. Add vanilla extract.Using an immersion blender or a conventional blender, pulse mixture until smooth.

9. Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.Once mixture is cold, make ice cream according to your machine’s instructions.

Nutrition Information:

covered percent of daily need