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 |
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.