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.
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Cream | 400.0 | 38.87 |
| Milk | 300.0 | 29.15 |
| Sucrose | 130.0 | 12.63 |
| Egg yolk | 80.0 | 7.77 |
| Skim milk powder | 60.0 | 5.83 |
| Dextrose | 50.0 | 4.86 |
| Vanilla extract | 5.0 | 0.49 |
| Salt | 2.0 | 0.19 |
| Stabilizer | 2.0 | 0.19 |
| Banana 3-4 |
Instructions
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.
Strain bananas.
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.
Data
| Name | Amount |
|---|---|
| Weight | 1029.0 g |
| Final weight | 987.8 g |
| Evaporation | 41.2 g |
| Evaporation % | 4.0 % |
| Butter fat | 17.2 % |
| Other fat | 2.2 % |
| Total fat | 19.4 % |
| Sugar | 17.8 % |
| POD | 176.4 |
| MSNF | 10.7 % |
| Other solids | 1.6 % |
| TSNF | 30.3 % |
| Total solids | 49.9 % |
| Water | 50.1 % |
| Stabilizers | 0.20 % |
| Stabilizers/Water | 0.40 % |
| Egg yolks | 8.1 % |
| Egg yolk lecithin | 0.7 % |
| PAC se | 286.2 |
| PAC salt | 2.0 |
| PAC alcohol | 1.8 |
| PAC total | 290.0 |
| PAC normalized | 570.8 |
| 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 |
When straining out the bananas is it better to just let gravity do the work or mash the bananas through the sieve?
You should just strain and not press, you will have plenty of flavor anyway.
Is there a reason why the custard is made after infusion?
Couldn’t the bananas be infused directly in a custard?
Yes, there are several chemical reasons why it is best to infuse just in the milk/cream before.
Infusing the bananas before making the custard gives much better flavor because the banana aromas extract cleanly into free liquid fat.
In custard they get trapped by the egg protein network and taste weaker.
It also avoids texture risks, since long banana infusion in finished custard can destabilize the eggs and dull the final ice cream.
Hello , it looks super delicious.
Should i mash the bananas, or just dice them for infusing ? Thank you…
Don’t mash them, they should be whole or in big pieces.
Sounds really good ! How Can I replace egg yolks if I want to make it with a white base please ?
The infusion works in a white base as well. Just use your favorite fior di latte recipe.
Or replace the egg yolks with lecithin or other emulsifier and re-balance.
Thank you very much
This was soooo good! Taste was great. Thanks for the recipe.