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 |
Should this taste more like raw or cooked banana, since there is some cooking involved?
More like raw banana flavor. The intensity depends on how ripe the bananas are and how long you infuse.
Could you do a similar procedure and use strawberries instead of bananas? Perhaps around 500g?
No not really. You could infuse in cold milk/cream but the flavor would be very weak.