We’ve made several different banana flavors, and they’ve been good. Really good! But, there have always been something in the back of our minds that we wish we could fix. In the past, we would put whole mashed bananas in, or even roasted mashed bananas. The flavor was great, but the texture was left just a little icy. Not enough to ruin the flavor, but enough that we noticed. Fortunately, we recently learned a new method that we are super excited about! It provided AMAZING banana flavor without compromising on compromise.
This time, we infused the cream and milk with the bananas. We simply added the cream, milk, and sugar to a pot. We brought it to a simmer, and poured it over the peeled overripe bananas in a bowl and let it sit in the fridge overnight. The next day, we simply removed the bananas and made the rest of our base like normal. We could not believe how much flavor the base yielded. It was so great! Then, just for fun, we added a cornflake, peanut, chocolate, and cacao nib crunch. The bitter of the cacao mixed with the sweetness of the fruit was so perfect! This one is a must try! (Inspired by recipes from the book: Hello, My Name is Ice Cream by Dana Cree)
The best bananas flavor you could ever go bananas for!
4 medium overripe bananas
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1/4 cup powdered milk
4 egg yolks
1 tsp vanilla extract
- Chocolate Peanut Butte Cornflake Crunch
1/2 cup peanut butter
3 oz bittersweet chocolate
2 Tbs coconut oil
2 cups cornflakes
1/2 cup cacao nibs
1 tsp salt
- Banana Base
- Make sure your bananas are really overripe! Peel them and put them in a bowl.
- Add the milk, cream, and sugar in a pot. Cook the mixture over medium heat, stirring constantly, until the sugar is dissolved and the liquid starts to boil.
- Remove the mixture from the heat. Pour the hot cream mixture over the bananas. Cover the bowl with a lid and move it to the fridge. Allow the mixture to sit overnight.
- The next day, remove or strain the bananas out of the cream. Add the cream mixture, egg yolks, and powdered milk to a pan. Mix thoroughly.
- Heat the mixture over medium heat until the mixture reaches 162 degrees. (No need to reduce the base this time because excess liquid was already cooked out the day before).
- Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
- Add the base and vanilla extract to your ice cream maker and make the ice cream based on the maker’s instructions.
- During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add the hardened, chopped Cornflake crunch pieces. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
- Chocolate Peanut Butter Cornflake Crunch
- Melt the peanut butter, chocolate, and coconut oil in a microwave, stirring every 30 seconds to avoid burning.
- Once everything is melted and well mixed, add the cornflakes, cacao nibs, and salt. Stir until the cereal is all coated.
- Move the cereal mixture to a cookie sheet and spread into a thin layer over a piece of parchment paper. Cool in the fridge until firm.
- Break the chocolate coated cereal into small pieces right before adding them to the ice cream.