Banana Foster Ice Cream
Banana Foster Ice Cream is a creamy, decadent treat that combines the classic flavors of a New Orleans dessert with the smooth, cold indulgence of ice cream. Ripe bananas are caramelized in brown sugar and dark rum, then blended with a rich vanilla custard base to create an ice cream that's as luxurious as it is delicious. Perfect for any occasion, this homemade ice cream is a delightful way to enjoy the iconic flavors of Banana Foster in frozen form.Nutrition Facts (per serving):Calories: 300 kcal, Fat: 19g, Saturated Fat: 11g, Cholesterol: 90mg, Sodium: 45mg, Carbohydrates: 32g,Fiber: 2g, Sugars: 22g, Protein: 3gEstimated based on one serving (assuming 8 servings per batch)
Equipment
- Ice Cream Maker (1 unit)
- Saucepan – 1 unit
- Mixing Bowls – 2 units
- Whisk – 1 unit
- Fine Mesh Strainer – 1 unit
- Measuring Cups & Spoons – 1 set
- Spatula (1 unit)
- Freezer-Safe Container – 1 unit
Ingredients
- Heavy Cream – 2 cups
- Whole Milk – 1 cup
- Granulated Sugar – 1 cup
- Egg Yolks – 4 large
- Ripe Bananas – 3 large
- Brown Sugar – 1/2 cup
- Dark Rum – 2 tablespoons
- Vanilla Extract – 1 teaspoon
- Salt – 1 pinch
Instructions
Prepare the Banana Foster Sauce:
- In a saucepan over medium heat, melt the brown sugar until it begins to bubble and turn into caramel. Add the sliced bananas and cook until softened, about 5-7 minutes. Stir in the dark rum and vanilla extract, then cook for another 2 minutes. Remove from heat and let it cool completely.
Make the Custard Base:
- In a separate saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture starts to steam and the sugar dissolves. In a mixing bowl, whisk the egg yolks until light and frothy. Slowly pour the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened (about 5-7 minutes). Strain through a fine mesh strainer into a clean bowl.
Combine Banana Foster Sauce with Custard:
- Once cooled, mix the banana foster sauce with the custard base. Stir until fully combined, then refrigerate the mixture for at least 2 hours.
Churn the Ice Cream:
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This should take about 20-30 minutes.
Freeze the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container. Smooth the top and freeze for at least 4 hours, or until firm.
Serve and Enjoy:
- Once firm, scoop and serve your Banana Foster Ice Cream. Enjoy the indulgent, creamy flavors!
Notes
- Customizations: Feel free to add mix-ins like chopped nuts or chocolate chips during the last few minutes of churning for extra texture.
- Non-Alcoholic Version: If you prefer a non-alcoholic version, you can skip the rum and substitute it with vanilla extract or rum extract.
- Storage: Store the ice cream in an airtight container in the freezer for up to 1-2 weeks for the best texture.
- Make Ahead: This ice cream can be made ahead of time and stored in the freezer for a couple of days before serving.