Bananas Foster Ice Cream Pie Recipes

BANANAS FOSTER II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

BANANAS FOSTER ICE CREAM

Steps:

• Cut the banana into a few pieces and place in the bowl of a food processor along with the brown sugar blend, rum, and banana liquor. Pulse until smooth. Pour in the evaporated milk, low-fat milk, almond extract, and vanilla pudding; pulse until evenly blended. Pour into a bowl and refrigerate at least 30 minutes.
• Transfer the chilled banana mixture to the cylinder of an ice cream maker; freeze according to manufacturer's directions.

BANANAS FOSTER PIE

Steps:

• Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla., Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.

BANANAS FOSTER CREAM PIE

Steps:

• Bake pie shell according to package (empty); cool and set aside.
• Melt butter in saute pan, add banana slices and cook for a minute to two minutes (do not over cook or the bananas will cook down) on low heat.
• Add brown sugar, vanilla and cinnamon, stirring for two minutes (this avoids cooking down of bananas).
• Turn off heat, add rum and walnuts. Stir and cool. (It will thicken as it cools).
• Cream Layer:.
• In a medium sauce pan over medium heat, combine half and half, six tbsp of measured sugar and salt. Bring to simmer, stirring occassionally (till sugar is disolved). Keep on heat while making the yolk mixture.
• In a small bowl, whisk egg yolk together till smooth. Add remaining sugar and whisk till combined.
• In another small bowl, whisk together cornstarch and a little water till fully blended.
• Add cornstarch to yolk mixture, whisking till fully blended.
• Take half and half mixture and pour ribbon slowly (just a little) into yolk mixture whisking fast (too much and fast could cook the eggs!).
• Pour yolk mixture into the half and half mixture and continue to cook over medium heat.
• Whisk constantly until mixture is thickened and glossy.
• Remove from heat and stir in butter slices and vanilla extract until fully blended.
• Strain cream in fine mesh strainer into a medium bowl-push all throughly and may do it twice to remove any lumps.
• Cover top in plastic wrap (prevents from skin-forming) and cool.
• Pie Assembly:.
• Pour Banana Foster's into cooled pastry shell.
• Next, spread pastry cream over the Banana Fosters.
• Place plastic wrap on pastry cream top and chill.
• When ready to serve, remove plastic wrap and decorate, garnish with whipped topping/whipped cream, sprinkles,. chopped nuts, dried banana chips, if like.

BANANAS FOSTER WITH ICE CREAM

Steps:

• In small microwavable bowl, mix caramel topping and rum. Microwave uncovered on High 30 seconds or until very warm. Stir in bananas.
• Scoop ice cream into dessert dishes; top with banana mixture.

BANANAS FOSTER GELATO

Steps:

• In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside. , In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly., Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., If desired, top with sliced bananas and caramel topping.

BANANA FOSTERS ICE CREAM

Steps:

• Whisk together the condensed milk, whipping cream, rum, banana extract, and cinnamon in a large measuring cup. Refrigerate until cold.
• Turn your ice cream machine on and pour in the cold cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
• Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
• Serve over sliced bananas with a drizzle of warm Rum Sauce, and whipped cream.
• Melt butter in saucepan. Stir in sugar and stir until it dissolves. Whisk in whipping cream, corn syrup, rum, and cinnamon. Simmer for a few minutes so the flavors can marry. Remove from heat and cool slightly before serving.

BANANAS FOSTER ICE CREAM CAKE

Steps:

• Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
• In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
• Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
• Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
• In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
• To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
• Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
• To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
• Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
• Freeze any remaining cake.

BANANAS FOSTER CREAM PIE

Steps:

• 1. Melt the butter in saute pan, add bananas sliced and cook for 2 min.
• 2. Then add brown sugar, vanilla, and cinnamon. Cook additional 2 min.
• 3. Turn off heat and add rum. Stir and let cool. This will thicken as it cools.
• 4. Cream layer: Cook sugar, egg yolks, cornstarch and milk over medium heat until thick and bubbly. Remove from heat and add vanilla and butter stir till butter is melted and mixed in.
• 5. Pour cooled bananas into bottom of pre-baked 9" pie crust.
• 6. Top with warm cream mixture.
• 7. NOTE: Make meringue and put on top of cream and bake in 375 degree oven for 6 Minutes. ***OR*** NOTE: Top with whipped cream.