Bananas Foster Ice Cream is a cream, summer feast dream that tastes like the famous dessert- full of bananas in butter cinnamon and rum!
as long as I can remember Bananas Foster was one of my all time favorite desserts. I first tried it in high school as a sauce poured over ice cream with vanilla. I fell in love and were finding ways to recreate these wonderful flavors since. In the early days of my blog, I had Bananas Foster Blondies, and last year these Bananas Foster Pancakes has become my new favorite breakfast!
Yet the delicious butter-based sauce, brown sugar, bananas and rum is my favorite served over ice cream with vanilla. It was only a matter of time before I will try to merge the concept sauce / base in creating a delicious, creamy ice cream that is full of my favorite flavors.
The best discovery I made while working on this recipe was a fabulous custard base, which is creamier than any I did, and became my new favorite spring board for future flavors of ice cream. Half of bananas Foster was mixed into it to create a strong base of ice cream, swirled in with the rest, giving each bite a complete explosion of investment it well.
Traditional Bananas Foster dark rum used to create the perfect flavor, and you can get away with using a little bit of that in this recipe and allowing your ice cream from freezing. Since you will not find much alcohol in my kitchen these days, I used the rum extract. (Although I would have felt OK with the small amount of rum, as it cooked down a bit with bananas.) Each option or a mixture of the two would work very well.
- 1 cup cream
- 3 cups half and half cream
- 8 egg yolks
- ½ sugar white cup
- ⅛ teaspoon salt
- ¼ cup butter (half a stick)
- ¼ cup packed brown sugar
- 3 ripe bananas, sliced
- 2 tablespoons cinnamon
- 1½ tablespoons dark rum or 1½ teaspoons 'rum extract
- in a saucepan over medium heat, combine the cream and half and half of the heating until just simmering, stirring frequently. Turn down the heat to low.
- Whisk together the egg yolks, sugar and salt in a large bowl until thoroughly combined.
- Slowly and carefully pour about ½ cup of the cream mixture into the egg yolk mixture with one hand while whisking constantly with each other. Pour the egg mixture into the pan with the remaining hot cream and whisk constantly over medium-low heat until the mixture thickens and coats the back of a spoon, 5 to 8 minutes. Do not allow mixture to boil.
- Pour the cream base into a bowl and let cool while you prepare the bananas.
- In a large skillet over medium-high heat, melt butter. Add brown sugar and whisk until the sugar dissolved in butter.
- Add bananas, stirring to coat in the butter / sugar mixture. Reduce heat to medium and cook for about 5 minutes, until the bananas are tender. Add rum and cinnamon and mix well, simmer for 2 minutes.
- Add half the banana mixture in the cream base, using a mixer right immersion in the bowl until smooth. (You can also gently pour the cream and banana in a regular blender and puree that way.)
- Cover the cream mixture and refrigerate for 6-8 hours or overnight.
- Use a wooden spoon to gently break the remaining pieces of bananas, and store them in the refrigerator until you churn your ice cream.
- When the cream churn chilled- it as instructed in your ice cream maker and he sleeps with the banana mixture remaining in your container. Freeze for several hours to firm
This recipe is the first part of a full week Frozen Treat yummyness! The beautiful Brandy and Katie hosted a group of bloggers to give you a week of ice cream, sherbet, Popsicles, Barbotines, Milkshakes and more! We also have a gift week !! Today is sponsored by Zoku and OXO. Check out the widget below for details and to enter !!
Also- make sure to check the frozen deliciousness created by the rest of the participants! We'll be back with another round Wednesday !!
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