Infused Banana Ice Cream with chocolate
A great way to get a lot of banana flavour is to infuse very ripe bananas with the milk and cream. I also added melted chocolate at the end of churning because who doesn’t like chocolate. This recipe is inspired by “Hello my name is Ice Cream” by Dana Cree.
|Ingredient||Weight (g)||Amount (%)|
|Skim milk powder||60.0||5.83|
Use 3-4 very very ripe bananas.
Heat the milk, cream and sucrose until boiling.
Infuse with bananas and store in fridge for 2-24 hours. The longer the more flavour you will get.
Ok now your mix will have lost some weight. The cream+milk+sucrose should weigh 830g, your mix now probably weighs around 700g.
Add back cream and milk (50/50) for the weight lost in the infusion. (approx 100-150g)
Combine all other dry ingredients and mix well.
Start heating the mix in a pot.
Whisk in the dry ingredients.
Add the egg yolks and whisk to combine.
Slowly heat to 83C (181F) while stirring.
Transfer to a ziplock bag and chill in cold water or ice water.
Add the vanilla extract (can also be added just before churning)
Age in fridge for at least 4 hours or best overnight.
Run in ice cream machine.
If adding chocolate
Melt 100g dark chocolate with 1 tsp neutral coconut oil. (I melt in the microwave)
When the ice cream is almost done, pour in the chocolate in a fine drizzle.
|Final weight||987.8 g|
|Evaporation %||4.0 %|
|Butter fat||17.2 %|
|Other fat||2.2 %|
|Total fat||19.4 %|
|Other solids||1.6 %|
|Total solids||49.9 %|
|Egg yolks||8.1 %|
|Egg yolk lecithin||0.7 %|
|FP SE||-3.7 C, 25.4 F|
|FP MSNF||-0.5 C, 31.1 F|
|FP Salt||-0.3 C, 31.5 F|
|FP Alcohol||-0.1 C, 31.7 F|
|Freezing point||-4.6 C, 23.8 F|
|Frozen water @-14.0 C, 6.8 F||62.4 %|
|Temp at 65%||-15.1 C, 4.8 F|
|Temp at 70%||-17.8 C, 0.0 F|
|Temp at 75%||-21.2 C, -6.2 F|