Caramelized Banana Ice Cream

25 Mar

This ice cream is B-A-N-A-N…ugh, sorry. You guys are better than that. Feel free to stop reading now. MAKE THE ICE CREAM!


Somewhere in the depths of your kitchen there are bananas. Unlike a fine wine, they don’t get better with age.


You neglect them, and when you realize they’re just a little too ripe, you think “I’ll make banana bread!” So you keep your rotten bananas and when you find time to bake, you decide that that trip to Nordstrom Rack is just a little more important. For shame.


(Note: bears no resemblance to the actions of those affiliated with Eat Cake for Breakfast. Or not.)


P.S. look at my manicure! This lasted about another two hours.


But back to the bananas. Next time you find your ‘nanners expired, save them for this ice cream! The idea is the same as banana bread– the overly-ripe bananas really bring out extra flavor.


One extra side note: takeout containers are great for storing ice cream. They fit one quart perfectly. Looks like Thai for dinner!

This recipe comes, once again, from Sweet Cream and Sugar Cones, the Bi-Rite Creamery’s brilliant book. The bananas and brown sugar, along with the vanilla and (optional) bourbon create a taste similar to Banana’s Foster, just without the pyrotechnics. One of my favorites to date!

Caramelized Banana Ice Cream

Yields 1 quart


5 egg yolks

2 very ripe bananas, sans peels

1/2 packed light brown sugar (dark is fine, too)

1 3/4 cup heavy cream

3/4 cup 1% or 2% milk

1/4 tsp kosher salt

pinch of cinnamon

1 tsp bourbon (rum works too, but I had bourbon on hand)

1 tsp vanilla extract


Separate 5 eggs, mix together yolks and set aside. Peel your bananas and add to a medium saucepan with brown sugar over medium heat. Mash them together as the mixture heats and begins to liquefy. Stir constantly as the mixture starts to bubble and turns a golden brown color. This will take 5-7 minutes.

Remove from heat and blend in a food processor or blender until smooth. Set aside.

In a medium saucepan, heat heavy cream, milk, salt and cinnamon over medium-high heat until it just starts to simmer, then reduce heat to medium. Slowly pour half a cup of your hot milk mixture into your egg yolks, whisking constantly. You want to temper your eggs so they cook without scrambling. Add another half cup while still whisking.

Take your egg-milk mixture and pour it back into your saucepan, stirring it constantly over medium heat. Continue to stir for another 2 minutes until your finger can draw a clear path across the back of a spatula coated with the mixture.

Strain through a mesh strainer into a clean bowl and place on top of an ice bath so it cools to room temperature. Stir occasionally.

Once cooled, whisk in your pureed banana mixture and let refrigerate for at least 2 hours, or as long as overnight. Before dumping into your ice cream machine, add your bourbon and vanilla and churn/freeze according to instructions. Enjoy your ice cream right then, or put it back in the freezer for a few hours to firm up. Good for a week after, unlike your rotten bananas.


1 hour for base, plus chilling and churning time


2 Responses to “Caramelized Banana Ice Cream”

  1. Elise @ Paint Chips & Frosting March 26, 2013 at 4:15 pm #

    Looks super delicious!

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