- For the Ice Cream Custard Base:
- 3 yolks from 3 large eggs
- 2 cups heavy cream
- ¾ cup whole milk
- ½ cup sugar
- pinch of salt
- 1 tablespoon vanilla paste or vanilla extract
- 1 tablespoon bourbon
- For the Banana Puree:
- 3 ripe bananas, peeled and mashed (about 1 cup)
- To make the Ice Cream Custard Base: Place the egg yolks in a small bowl, whisk to combine, and set aside.
- Add the cream, milk, sugar, salt, and vanilla to a heavy-bottomed saucepan and whisk until combined. Carefully heat the mixture over low to moderate heat until hot, stirring with wooden spoon. Do not cook until bubbles form around edges, or mixture comes to a boil.
- Carefully pour 1 cup of the hot cream mixture into the bowl with the beaten egg yolks, whisking constantly until mixture is tempered and smooth. Tempering the mixture by doing this prevents the eggs from scrambling.
- Carefully pour the tempered egg mixture into the remaining cream mixture in the saucepan, whisking constantly until combined.
- Cook the ice cream base over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the wooden spoon. This should take about 5 to 6 minutes, but it might need less time. Do not let mixture come to a boil. The ice cream base should reach a temperature of 180ºF.
- Strain the mixture into a clean bowl and place in an ice bath to continue cooling, stirring every 10 minutes. Please see recipe for Mango Ice Cream for information on ice baths. When the mixture is cool, add the mashed bananas to the strained cold ice cream base and whisk to combine.
- Add the bourbon to the banana ice cream base and whisk to combine. Add the mixture to the ice cream maker and follow manufacturer’s directions to produce the ice cream.
- Place finished ice cream in a covered 1-quart plastic container and place in the freezer for at least 4 hours or overnight to mellow. This will heighten the flavor and texture of the ice cream.
Tips/TechniquesThe bourbon will add a very subtle taste to the Banana Ice Cream. Adding too much alcohol to the ice cream might render it too soft.
If the amount of cooled ice cream custard mixture exceeds the capacity of your ice cream maker, chill excess ice cream custard mixture in the refrigerator and process later.