All of the deliciousness of freshly-baked, perfectly-spiced banana bread…with this Spiced Banana & Brown Sugar Ice Cream recipe.
- 2 medium ripe bananas
- 2 cups whole milk, divided (I used 2%)1 cup firmly packed brown sugar, divided
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1 tsp. ground nutmeg
- 1/4 tsp. salt
- 4 large egg yolks
- 2 cups whipping cream
- 1 tsp. vanilla
- Puree one banana and 1/4 cup milk in a food processor until smooth.
- Combine the banana puree, the remaining 1 3/4 cup milk, 1/2 cup brown sugar, the cinnamon, cardamom, nutmeg and salt in a medium-size heavy saucepan. Scald the milk mixture (heat nearly to a boil) over medium-high heat, stirring often, for 5 minutes.
- While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture (to temper the eggs). Gradually whisk in the remaining hot milk.
- Return the custard mixture to the pan and cook over medium-lw heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove pan from heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.
- Meanwhile, combine cream and vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. (The custard may be stored in the refrigerator for up to 3 days.)
- Freeze the chilled custard mixture in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to an airtight container and place in the freezer for 2-4 hours before serving.
Recipe adapted from ReadyMade