One of my favorite desserts is Bananas Foster. I love the flavors of bananas, vanilla, and caramel mixed together, so I decided to combine them into a truly decadent ice cream creation.
Bananas Foster Ice Cream
- 3 bananas
- 2 Tbl white granulated sugar
- 1/2 cup white granulated sugar
- 1/2 tsp coarse sea or lake salt
- 2 cups heavy cream
- 1 cup white granulated sugar
- Splash of vanilla extract
- 1 tsp clear, white rum (optional)
- Sprinkle of cinnamon just before serving (optional)
Turn on your oven’s broiler.
Cut bananas in half lengthwise and distribute them in the bottom of an ungreased cookie sheet. Sprinkle 2 Tbl of sugar evenly over the top of the cut bananas. Set under the broiler until the sugar is bubbly, melted, and slightly brown (this is 5 minutes in my oven).
Move the bananas to a plate to cool and wipe down the cookie sheet. Lay down a piece of Silpat on the cookie sheet, and evenly pour 1/2 cup of sugar onto it. Stick the sugar under the broiler, and heat until the vast majority of the sugar is melted and has a light caramel color (about 4 minutes in my oven). Remove the cookie sheet from the oven and turn off the broiler. Drag the back of a silicon spatula through the sugar while it is still a liquid to make sure all of the sugar has melted.
Evenly sprinkle the 1/2 tsp of coarse sea or lake salt onto the top of the caramel while it is still tacky and warm.
While the caramel finishes cooling, cut up the bananas into the size of quarters and squeeze them through a potato ricer. If you don’t have a potato ricer, use a potato masher. You don’t want to liquefy the bananas, rather you want for them to still have a somewhat recognizable consistency. (Sadly, the bananas do not look very appetizing at this point.)
Break up the sheet of caramel into large pieces and put it into a zip-top bag. Using a rolling pin, make the caramel shards the size of confetti. Gently fold the bananas and caramel bits together, and then put them in the refrigerator.
In your ice cream maker, combine 2 cups of heavy cream, 1 cup of sugar, and a splash of vanilla. Churn the liquid mixture until finished, making the base vanilla ice cream. At this point, add the banana and caramel mixture by the spoonful to the ice cream. Let the maker continue to churn the ice cream until well blended (about a minute in my machine).
At this point, if you choose, add the optional 1 tsp of clear, white rum until it is mixed into the ice cream (about 30 seconds) and then turn off your ice cream maker. Scoop the ice cream into an air-tight container and freeze until hard.
Very lightly sprinkle with cinnamon just before serving.
Banana cream pie ice cream
Follow the recipe above, except omit the steps relating to the creation of the caramel and, obviously, the rum. Instead, substitute two sheets of broken up graham crackers for the caramel.