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    Banana Ice Cream

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    John B

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    © All Rights Reserved
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    Banana Ice Cream

    Uploaded by

    John B
    44 views2 pages

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    44 views2 pages

    Banana Ice Cream

    Uploaded by

    John B

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    Caramelised Banana Ice Cream

    The first thing to say about this recipe is you don’t need an ice cream maker. Nor are you required to
    faff about taking the ice cream out the freezer every five minutes and beating out seemingly non-
    existent ice crystals. This is in fact, a parfait, and once it goes in the freezer, it’s done, you’re home
    and dry.

    The catch however (at least for some people), is you will be required to be relatively organised. A
    parfait in its simplest form is three separate elements prepared in three separate bowls and brought
    together; whipped cream, whisked egg whites (meringue) and a ‘custard’ base.

    For this version I include a fourth element, which is caramelised banana. I also add a shot or two of
    Baileys, which before you say anything, helps the ice cream retain a softer texture as a result of its
    alcohol content, which also means it’s ready to eat straight from the freezer.

    At the bistro I set the ice creams in individual Le Parfait jars, but you could set it in a recycled tub
    and scoop it out. Some classic parfait recipes are set in a terrine dish and sliced for serving, however
    I find that unnecessarily stressful so unless you have a walk-in deep-freeze…make life easy for
    yourself.

    You will need a sugar thermometer for this recipe: they’re cheap and readily available and nothing
    to be frightened of. You will also need an electric hand whisk.

    Ingredients
    (Makes 12, 180 ml servings)

    For the banana

    4 -5 ripe bananas

    25g butter, cubed

    70g caster sugar

    For the cream

    150ml double cream

    75ml Baileys

    For the Meringue

    2 egg whites

    50g caster sugar

    For the custard base

    150g caster sugar


    100ml water

    5 egg yolks

    Start with the bananas - you ned this to be cooled to room temperature before incorporating into
    the ice cream.

    Add the sugar to a small frying pan and set over a low heat to melt the sugar. Don’t hurry this, let it
    turn to a syrup slowly, turning up the heat slightly once the sugar has melted completely and is
    starting to turn colour.

    When the sugar has turned a golden amber, add the butter, followed by the peeled bananas. Toss
    everything together and let the bananas bubble away in the caramel for 6 or 7 minutes, turning
    them over half way through.

    Tip the contents of the pan into a bowl and roughly mash everything together with a fork. Set to one
    side.

    Whip the cream with the Baileys and return the bowl to the fridge for now.

    Add the sugar to the smallest saucepan you’ve got (the syrup will not come very far up the sides and
    you need to ensure the bulb of the thermometer is submersed in the syrup to get an accurate
    reading). Add the water and set the pan over a low heat to begin with, then increase the heat by a
    notch once the sugar has melted. Insert the sugar thermometer.

    Meanwhile crack the eggs; you’ll need all five yolks in a medium sized bowl (to which you will add
    the sugar syrup and whose volume will increase by more than double), and just two of the whites.

    (You should have time for the next stage before the sugar syrup is ready - 120⁰C.)

    Whisk the two whites to firm peak stage in a bowl that will be large enough to hold all four
    elements, and then start adding the sugar a little at a time, as per meringues. Set to one side.

    Once the sugar syrup reaches 120⁰C, start whisking the egg yolks and dribble the hot syrup onto the
    egg (not the spinning beaters) in a steady, continuous dribble. Once all the sugar syrup is added,
    continue beating for 8 minutes – set a timer. It will increase in volume significantly, become thick
    and pale.

    So now you have 4 bowls; banana, cream, meringue and your custard base.

    Fold the custard into the meringue, then fold the banana into that, and lastly add the cream and fold
    that in. Scrape the ice cream into your chosen container and get it in the freezer without delay.

    In theory the ice cream will keep for a couple of weeks, although the flavours will dull over time.

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