Prep 30 mins
Cook 0 mins
Sweet but mellow, bananas play well with spices. Together, they turn plain vanilla into a spice-enlightened taste adventure, particularly in this delightful variation on the classic Bananas Foster. From issue 47, June/July 2010 Readymade, from the book "Spice Cream" by Sara Engram and Katie Luber
- 1 medium ripe banana
- 2 cups whole milk, divided
- 1 cup brown sugar, firmly packed and divided
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 4 large egg yolks
- 2 cups whipping cream
- 1 teaspoon vanilla
- Puree the banana and ¼ cup of the milk in a food processor until smooth.
- Combine the banana puree, the remaining 1¾ cups milk, ½ cup brown sugar, the cinnamon, cardamom, nutmeg, and salt in a medium-size heavy saucepan. Scald the milk mixture (heat nearly to a boil) over medium-high heat, stirring often, for 5 minutes.
- While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining ½ cup brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture (to temper the eggs). Gradually whisk in the remaining hot milk.
- Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove pan from heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.
- Meanwhile, combine cream and vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.
- Freeze the chilled custard mixture in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to an airtight container and place in the freezer for 2 to 4 hours before serving.