Banana ice-cream

Banana ice-cream

By
From
At Home with Ben
Makes
1 litre
Photographer
Mark Roper

There is something about banana ice-cream I just love! I’m not a big fan of raw bananas, but I could eat a box of banana Paddle Pops in one go.

Use very ripe bananas for this recipe, as firm ones tend to make the milk and cream go a bit strange.

Ingredients

Quantity Ingredient
2 cups milk
2 cups cream
200g caster sugar
5 very ripe bananas, peeled
1 vanilla pod, split lengthways
pinch salt
10 egg yolks
2 1/2 tablespoons banana liqueur

Method

  1. Place the milk and cream in a saucepan with 100 g caster sugar, the bananas, vanilla pod and a pinch of salt. Cover with baking paper and poach for 30 minutes. Make sure the heat is low – you don’t want the cream mixture to simmer.
  2. Remove the bananas from the mixture and discard.
  3. Combine the egg yolks, the remaining caster sugar and the banana liqueur in a heatproof bowl, and whisk together. Add half the cream mixture and whisk, then pour into the saucepan with the remaining cream mixture. Gently cook over low heat for about 15 minutes, continuing to slowly stir, until the mixture coats the back of a spoon.
  4. Pass the custard through a sieve, then refrigerate until cold.
  5. Churn the custard in an ice-cream machine, following the manufacturer’s instructions, and freeze until required.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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