Making a new ice-cream flavour every week is fun. It’s probably the only area I really enjoy inventing. And the options are endless! Plus, it’s forcing me to work on my ice-cream photography. Not fun, but hopefully eventually helpful in producing mouth-watering pictures.
This scoop may not look any different than most regular ice-creams, but the flavour in this is fantastic. Why shouldn’t it be? Butter, rum, bananas – win-win. The rum makes it ever so scoop-able too. Not sure if you know, but if you have ever made your own home-made ice-cream you’ll know it can come out of the freezer hard as a rock. That is because it doesn’t have all those preservatives in it that store bought ice-cream has. But adding even a little alcohol to the mixture before you churn it helps with that problem. If your ice-cream doesn’t already have alcohol in it, then add a little vodka to it, which has not flavour and will help keep it a little softer.
Last autumn, we rented a big house for a weekend and threw our daughter a graduation party. For our Sunday morning brunch, I wanted to set up a waffle bar. I had pre-made and froze the waffles so that on Sunday morning, we simply had to re-warm meaning more time visiting with our friends. We had whipped cream, strawberries, syrup, and last but not least: bananas foster was the luxury item to top the waffles. I skipped the syrup and just covered mine with those lovely rummed up bananas. So when the suggestion came to make it an ice-cream flavour, I was all over it.
The ice -cream itself is just my regular vanilla flavour. The bananas foster is made separately, cooled, and layered in after the ice-cream is churned. Make sure your bananas aren’t too mushy before you cook them, as the rum and butter will soften them.
Enjoy!
INGREDIENTS:
- 2 1/2 cups whipping cream
- 1 1/2 cups whole milk
- 1 cup sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 4 bananas, sliced
- 1/3 cup brown sugar
- 4 TAB butter
- 3 TAB rum
DIRECTIONS:
Combine whipping cream, milk, and sugar in a medium pot over medium heat. Stir every so often to warm liquids and ensure sugar melts. In a separate bowl, place 3 egg yolks. When liquid mixture is warm, pour over the egg yolks whisking together. Pour that small mixture back into the pot and with a flat bottomed wooden spoon, stir until liquid thickens and coats the back of the spoon, about 5 minutes. Take off heat. Add vanilla. Pour through fine sieve into a bowl and let cool. Cover and refrigerate over-night.
In a large saucepan on medium heat, melt butter and sugar together, stirring until sugar dissolves and mixture is bubbly. Add rum, stir to combine, then bring to a simmer on medium heat. Cook for about 1 minute, stirring constantly. Add bananas and cook for about 2 minutes, coating bananas with sauce and flipping them about halfway. Remove from heat and allow to cool.
Churn ice-cream. When complete, transfer half of soft ice-cream into a wide (not tall) ice-cream safe container. Layer bananas foster on top. Cover with remaining ice-cream. Transfer to freezer.
Makes about 2 litres.
ORANGELOLLS 