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Tuesday, January 21

Roasted banana ice cream

Bananas, small to medium, very ripe
2 tablespoons +
3 tablespoons
Salt, fine sea
1/8 teaspoon +
¼ teaspoon
Cream, heavy, chilled
2 ½ cups
Nutmeg, freshly grated
¼ teaspoon
Vanilla bean pod
  1. Preheat to 375°F; line a baking sheet with Silpat; place large metal bowl in refrigerator. 
  2. Cut the unpeeled bananas in half lengthwise through their peels. 
  3. Place cut side up on the baking sheet, drizzle with 2 tablespoons honey, and sprinkle with salt. 
  4. Roast for 20 to 25 minutes; cool completely. 
  5. Scoop the banana flesh out of the peels and into a food processor or blender; pureé until smooth. 
  6. Add the cream, nutmeg, ¼ teaspoon salt, vanilla, and 3 tablespoons honey; blend until smooth.
    Do not over mix, or you’ll have banana whipped cream! 
  7. Transfer to the chilled metal bowl, place plastic wrap directly on the surface, and refrigerate until very cold, at least 1 hour. 
  8. Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions, about 25 to 35 minutes. 
  9. Transfer to an airtight container, place plastic wrap directly on the surface, and freeze until firm enough to scoop, at least 1 hour. 
Recipe from The Sugar Cube by Kir Jensen.

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