Summary

The recipe Bananas Foster Ice Cream could satisfy your Cajun craving in approximately roughly 45 minutes. This recipe serves 2 and costs $5.39 per serving. This dessert has 1757 calories, 17g of protein, and 137g of fat per serving. This recipe from Foodista requires milk, kosher salt, granulated sugar, and brown sugar. It is perfect for Summer. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 22 people were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is good. If you like this recipe, take a look at these similar recipes: Bananas Foster with Ice Cream, Bananas Foster Ice Cream, and Bananas Foster Ice-Cream Pastry.

Instructions

In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved. Add the vanilla bean and vanilla bean caviar to the mixture. Cover and let steep for 1 hour. In a small saute pan, melt the butter, brown sugar and salt. Bring to a boil stirring constantly until the mixture turns a deep golden brown. Add the bananas and continue to saute the mixture for approximately 5 more minutes or until the bananas soften. Stir in the rum and remove from heat. Let the mixture cool to room temperature. Fill a large bowl with ice and water. Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside. In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form. Reheat the milk mixture over med-low heat and slowly add to egg mixture whisking constantly so the eggs do not scramble. Return the milk/egg mixture to the pan and heat. Stir constantly with a heat resistant spatula being sure to scrape the sides and bottom until it begins to thicken (it will coat the back of the spatula). Strain the milk mixture into the cream, remove the strainer and stir until combined. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturers instructions. When the mixture reaches soft serve consistency, add the banana mixture and continue churning until combined. Transfer the ice cream to a freezer safe container and freeze.

Ingredients

• 1 whole milk
• 2 kosher salt
• 3 granulated sugar, divided
• 4 vanilla bean
• 5 egg yolks
• 6 heavy cream
• 7 unsalted butter
• 8 light brown sugar
• 9 bananas, chopped
• 10 rum, optional

Directions

• 1 In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved.
• 2 Add the vanilla bean and vanilla bean caviar to the mixture. Cover and let steep for 1 hour.
• 3 In a small saute pan, melt the butter, brown sugar and salt. Bring to a boil stirring constantly until the mixture turns a deep golden brown.
• 4 Add the bananas and continue to saute the mixture for approximately 5 more minutes or until the bananas soften. Stir in the rum and remove from heat.
• 5 Let the mixture cool to room temperature.
• 6 Fill a large bowl with ice and water.
• 7 Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.
• 8 In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form.
• 10 Strain the milk mixture into the cream, remove the strainer and stir until combined. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight.
• 11 Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturers instructions. When the mixture reaches soft serve consistency, add the banana mixture and continue churning until combined.
• 12 Transfer the ice cream to a freezer safe container and freeze.