Banana ice cream

Banana ice cream

By
From
French Lessons
Makes
500 g
Prep
5 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
140g bananas, chopped
120ml milk
120ml cream
3 egg yolks
50g sugar
20ml dark rum

Method

  1. Place the chopped bananas in a heavy-based saucepan with the milk and cream. Heat to just below a simmer and cook for 10 minutes. Remove from the heat, stir bananas and liquid together well and push through a fine sieve to achieve a very smooth purée.
  2. Whisk together the egg yolks and sugar until thick and creamy. Gradually pour on the hot banana milk, whisking continuously. Return the mixture to the saucepan. Cook over a low heat for around 8 minutes, stirring frequently until it thickens to coat the back of the spoon.
  3. Remove from the heat, strain once more into a bowl and chill in a sink of iced water. Stir in the rum and store in the refrigerator for up to 3 days. When ready to churn, tip into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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