CARAMELIZED BANANA BUTTERMILK ICE CREAM
Make and share this Caramelized Banana Buttermilk Ice Cream recipe from Food.com.
Provided by foodiequeen
Categories Frozen Desserts
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 149.7, Fat 1.1, SaturatedFat 0.6, Cholesterol 4.1, Sodium 107.8, Carbohydrate 32.1, Fiber 1.2, Sugar 27.3, Protein 3.9
CARAMELIZED BANANA SPLITS
Bananas are pan-fried with a caramel sauce while chocolate and marshmallows are melted in a saucepan with other yummy ingredients. Serve on top of your favorite ice cream!
Provided by Allison S.F.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Melt brown sugar and butter in a pan over medium-low heat for about 2 minutes. Add salt and cinnamon. Place sliced bananas on top of caramel mixture in an even layer. Turn bananas after about 30 seconds and cook for about 30 seconds more. Remove from heat and place in a bowl.
- Melt marshmallows and chocolate chips in a pot over low heat. Stir in pecans and coconut along with orange juice. Remove from heat and place in a bowl.
- Place pineapple and strawberries in separate bowls. Scoop ice cream into serving dishes and top with the bananas and caramel, melted chocolate mixture, and fruit.
Nutrition Facts : Calories 1682.3 calories, Carbohydrate 244.8 g, Cholesterol 139.1 mg, Fat 78.9 g, Fiber 13.7 g, Protein 16.6 g, SaturatedFat 40.4 g, Sodium 640.6 mg, Sugar 195.1 g
BANANA-CARAMEL ICE CREAM
The secret to the intense banana flavor of this banana-caramel ice creamis starting with very overripe fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h20m
Yield Makes about 1 1/2 quarts
Number Of Ingredients 10
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.
FRIED CARAMELIZED BANANAS WITH ICE CREAM
Steps:
- Make the Caramel
- Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
- Fry the Bananas
- When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
- Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
- Serve
- Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
- COOKING NOTES
- ADVANCE PREPARATION
- The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
- If you must make them in advance, the bananas can be held in a warm oven for a few hours.
BANANA CARAMEL TOPPING
This dessert was made famous in New Orleans, and the recipe came from a hotel chef there. Guests rave about it when I make it, and it is very easy. -Angie Cassada, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon zest. Cook and stir over medium heat until heated through. , Just before serving, stir in bananas and extract. Serve over ice cream.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMELIZED BANANAS WITH RUM SAUCE AND VANILLA ICE CREAM
Make and share this Caramelized Bananas With Rum Sauce and Vanilla Ice Cream recipe from Food.com.
Provided by Alan in SW Florida
Categories Dessert
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
- Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.
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- Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish until the sugar dissolves into a wet caramel-colored coating. Bake for about 40 minutes, stirring once during baking, until the bananas are soft and golden brown.
- Immediately transfer the bananas and caramel syrup into a blender or food processor (if you wait too long, the caramel will begin to harden). Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth. Chill the mixture thoroughly in the refrigerator.
- Give the mixture a quick whisk, then freeze in ice cream machine according to manufacturer's instructions. Transfer soft ice cream to plastic container and chill for a few hours until firm. Scoop and serve.
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