Banana Caramel Ice Cream

Banana Caramel Ice Cream

  • 2 tablespoons unsalted butter
  • 3 firm bananas
  • 2 tablespoons brown sugar
  • 2 tablespoons bourbon or whiskey
  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/3 cup brown sugar
  • 5 egg yolks
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup salted caramel sauce

Melt the butter in a large saucepan over medium heat.  Peel and slice the bananas into 1/2 inch thick slices.  Place the banana slices in a single layer in the hot butter and sprinkle with the 2 tablespoons brown sugar.  Cook for 3-4 minutes on each side, until browned and caramelized.

Remove from the heat, add the bourbon and swirl around.  Scrape 2/3 of the mixture into a food processor and pulse until smooth (note, puree all of the bananas for a smoother texture, otherwise, leave some un-pureed for some frozen chunks of banana throughout the ice cream).  Set aside.

In a saucepan, combine the cream and milk.  In a bowl, whisk together the 1/3 cup brown sugar, egg yolks and salt.  Warm the milk/cream over medium low heat until hot to the touch.  Whisk 1 cup of the hot cream into the egg mixture, then scrape the warmed egg mixture into the saucepan.  Cook the custard while whisking constantly, until thickened enough to coat a spoon.  Remove from the heat and pour through a mesh strainer to remove any bits of cooked egg.  Whisk in the vanilla and bananas.  Cover with plastic wrap, resting right against the surface of the custard, and refrigerate until completely chilled, preferably overnight.

Churn the ice cream according to the manufacturer's instructions for your ice cream maker.  Scrape into a chilled container, drizzle with the caramel, and swirl it throughout.  Freeze until firm, about 4-6 hours.

Yields about 2 quarts

Recipe from Curly Girl Kitchen