Bananas Foster Ice Cream

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and creamy goodness of Bananas Foster Ice Cream with this easy-to-follow recipe. This delectable frozen treat combines the classic flavors of bananas, caramel, and rum for a delightful dessert experience. With just a handful of ingredients and a simple process, you can create a homemade ice cream that will impress your family and friends. Whether enjoyed on its own or paired with your favorite desserts, this Bananas Foster Ice Cream is sure to be a crowd-pleaser.

Keywords: Bananas Foster, ice cream, recipe, dessert, homemade.

Bananas foster ice cream recipe details

Bananas foster ice cream recipe, recipe Rating: 4.6
Number of votes:110

The Classic Dessert Reverse Engineered! Formulated for 2 quart Ice Cream Maker!
Ready in: 5 hours

Ingredients

Serves: 8

• 5 egg yolks
• 4 ounces granulated white sugar
• 3 cups heavy whipping cream
• 2 1/2 tablespoons pure vanilla extract
• 1 cup whole milk
• 1 cup light brown sugar firmly packed
• 1/2 stick unsalted butter, cut for easy melting
• 2 slighty overripe bananas, split then sliced
• 1/2 tablespoon ground cinnamon
• 2 tablespoons rum, any kind but spiced

Preparation method

Prep: 4 hours | Cook: 1 hour

1. Place the egg yolks and white sugar into a large bowl, or bowl of mixer. Mix with whisk on slow for 2 minutes, then increase the speed to medium-high for approx 7 minutes, or until the mixture forms ribbons when the beaters( turned off of course)form a continuous flow when lifted out of bowl.
2. While the yolks and sugar become better acquainted, combine the heavy whipping cream, vanilla, and milk into a saucepan. Heat on medium, stirring constantly. If you need to check the mixer, turn off the fire. Once the mixture is heated, 160 degrees F or somewhere in the vicinity, remove the pan and let it rest for a minute, while you decide your next move. There are two ways to accomplish the next step. The first and my preference, transfer the hot mixture to a large 8 cup Measuring Cup or some other vessel with a handle and spout, a clean coffee pot for example. The second and more formal and time consuming is to use a ladle.
3. With the mixer on low, drizzle the hot liquid down the side of the mixing bowl to temper the hot into the cold. Go slow, too fast and you will cook the eggs. Once half of the mixture is in the mixing bowl, increase the speed to medium low. Finally, when all of the ingredients have become one, transfer to another clean “snaptop” container. Place a piece of plastic wrap over the surface to prevent a film. Chill for 4 hours or until the next day.
4. In a small skillet, melt the butter over medium heat. Once melted, add Light Brown Sugar, and melt. After a syrup is formed add the bananas and reduce the heat to low. Stir gently for 2 minutes. Add cinnamon and rum at the very end. Sorry no pyrotechnics with this recipe. Place in bowl, after it has cooled, cover until ready.
5. Prep and Assemble your Ice Cream Freezer per Manufacturer’s instructions. Place your cooled mixture into the freezer of Ice Cream Maker. Turn on machine and operate per Manufacturer’s instructions. Just before turning off your machine (or sending the kids off to play if you’re using a “crank-o-matic”) add your Banana Sauce. Let the machine go for three full revolutions then turn it off. Transfer to a freezer safe container and freeze until firm.