Caramelized Banana Buttermilk Ice Cream Recipes

CARAMELIZED BANANA BUTTERMILK ICE CREAM

Steps:

• Thinly slice the bananas and put them into a medium skillet over medium heat to cook until golden brown all over. Transfer to a large bowl.
• Whisk together sugar, buttermilk and vanilla in a medium bowl, dissolving most of the sugar, then stir it into the bananas. Refrigerate until cold (at least 30-60 minutes).
• Pour mixture into your ice cream maker and freeze as directed (should take about 15-20 minutes). Add in walnuts, if using.
• Transfer to a freezer-friendly container with a lid and freeze until firm (at least 30 minutes) before serving.

INSTANT BANANA ICE CREAM - JAMES MARTIN RECIPE

Steps:

• Spread the banana chunks out on a tray and transfer to the freezer. Leave the banana in the freezer until frozen all the way through (about one hour).
• Place the frozen banana chunks into a food processor. Add the vanilla, sugar or sweetener and half of the buttermilk. Turn on the processor and blend for a few moments. Then, while it is still running, pour in the remaining buttermilk in a thin, steady stream.
• Blend until the mixture is smooth and creamy. Serve at once.

BANANA-CARAMEL ICE CREAM

Steps:

• Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and 2/3 cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, 1/4 teaspoon salt, and 1 cup cream until combined, and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.
• Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated.
• Place a 5-by-10-inch loaf pan (9 cups) in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread one-third of ice cream in pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day.