Infused Banana Ice Cream
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
g
Scaled from the original 1030 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Cream | 280 | 27.18 |
| Milk | 470 | 45.63 |
| Sucrose | 140 | 13.59 |
| Egg yolk | 80.0 | 7.77 |
| Skim milk powder | 6.0 | 0.58 |
| Dextrose | 45.0 | 4.37 |
| Vanilla extract | 5.0 | 0.49 |
| Salt | 2.0 | 0.19 |
| Stabilizer | 2.0 | 0.19 |
| Mix weight | 1030 g | 100 |
Method
- 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.
