Bananas have always been on my list of “Love-Hates.” I love them. I hate them. I love them. Nah…I hate them. And so on.
It started when I was a little preschool girl some 25+ years ago. My preschool teacher made us healthy banana shakes. She made me drink a glass of it. I don’t know to this day what was in that, but it churned my stomach in a big way. And also to this day, I can only eat banana cold in two capacities: Banana Creamies (a local popsicle), and now this ice cream. (Three–cold banana cake.)
I just love ice cream. I could have fun making ice cream all day and then having a blog just dedicated to ice cream. I could open an ice cream parlor. (And have tons of fun decorating it.)
Some of my ice cream recipes are happy accidents. This is no different.
Yes, of course, I occasionally (read: several times a week) have disasters in the kitchen, recipes that go wrong, etc. On Sunday some caramel sauce I was making crystallized. I was devastated.
What to do?
I thought about it for a long time. I didn’t want to waste all the ingredients and I certainly couldn’t remedy it. I thought back to Aran’s recipe for Salted Caramel Ice Cream and decided that was the only possible direction to take it.
Then came the bananas and rum. What can I say? I go with it when the inspiration comes. I’m like that. (Please note twist of sarcasm.)
Bananas Foster Ice Cream
1 cup sugar
1/4 cup water
1/2 cup heavy cream (not ice cold)
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/2 tsp. sea salt
2 cups whole or 2% milk
2 whole eggs or 4 egg yolks
1-2 ripe bananas (depending on how big they are)
2-4 tablespoons dark rum (optional–can use 1 tsp. rum extract, too)
In a 2-quart pan, combine sugar and water. Bring to a boil and cook without stirring until the sugar becomes a deep amber color. Add the heavy cream and stir well. Add the lemon juice, vanilla extract, butter, and salt. (It may clump up, just keep stirring and it will smooth out.)
Transfer caramel to a heat proof bowl to cool.**
Once caramel is cool, whisk in the eggs (or egg yolks).
Prepare an ice bath. (You will need it to quickly cool the hot custard.)
In another pan, heat milk until very hot.** Gradually add the hot milk to the caramel/egg mixture. Whisk well and pour it back into the pan. Cook over medium heat until the custard reaches a temperature of 160 degrees F on an instant read thermometer. Strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in an ice bath to cool.
Peel the bananas, break them into chunks and put them into a blender. Add some of the custard and puree until smooth. Add the puree back to the bowl with remaining custard. Stir well. Add the rum, if using.
Cover the bowl with plastic wrap and chill until very cold. Freeze in an ice cream maker according to manufacturer directions.
Makes 1 quart.
**Alternatively, you could add the milk to the caramel while it’s still hot and then add it to the eggs that have been whisked in a separate bowl. It just depends on how you want to do it. It will work just as well either way. My caramel just happened to be cold, so I added the eggs to the caramel.**