Recipe by JT'sMom
When I saw the recipe and picture of this in “Cottage Living” magazine, I just had to make it immediately. What a delicious once in a while indulgence. --Recipe Courtesy Karen Barker-- COOKS NOTE: Using a frozen banana will give the shake an extra-creamy consistency and store bought caramel sauce can be substituted for the homemade. Time does not include freezing the banana or cooling the caramel sauce. I topped ours with whipped cream, a drizzle of caramel, and garnished with a maraschino cherry and a couple of banana chips. Enjoy! * 5/16/07 – I have edited step #3 to include more detailed directions and added an approximate cooking time. It is the most important step in making a successful caramel sauce. My apologies.
Top Review by eknecht
This recipe earned three stars for me- mainly due to my own personal tastes and mistakes. The recipe sounded great, and I am a huge fan of caramel, so I wanted to splurge and enjoy. The caramel ended up way too hard, I guess I cooked it too long? My first time making caramel, so I don't know for sure. Since it wasn't a sauce consistency, I ended up with hard little bits of caramel in my milkshake. And I just didn't care for the banana and caramel together- and I thought I really would! Thanks for posting.
- 1⁄2 cup caramel sauce
- 1 large banana, ripe
- 1 pint vanilla ice cream
- 1⁄2 cup milk
Caramel Sauce (use 1/2 cup)
- 1 1⁄2 cups whipping cream
- 1 1⁄2 cups sugar
- 1 teaspoon lemon juice
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon kosher salt
- 2 tablespoons dark rum (optional)
Directions See How It's Made
- To make Caramel Sauce:.
- Bring cream to just under a boil over medium heat in a medium saucepan.
- Combine sugar, lemon juice, and 3 tablespoons water into a separate saucepan. (Be sure to use a heavy pan, such as a saucier) Place over medium heat, and, without stirring, bring to a simmer. (If sugar crystals form, dissolve with a wet pastry brush) Continue to cook while swirling the pan around until it becomes a deep caramel color, about 6 to 8 minutes (depending on the weight of the saucepan) let the color be your guide.
- Slowly add hot cream, stirring constantly with a wooden spoon. (Caution, mixture will spatter.).
- Cook 1 minute to dissolve caramel. Remove from heat.
- Stir in vanilla, kosher salt, and rum (if desired).
- Let cool. Store refrigerated in an airtight container up to 5 days; bring to room temperature before using.
- To make milkshake:.
- Process 1/2 cup caramel sauce and all ingredients in a blender until smooth. Serve in individual glasses, and top with additional caramel sauce, if desired.