Baked banana ice-cream
Baking the bananas really makes a difference in taste and this ice-cream tastes completely different from the ones I tried with fresh bananas. You can either use an ice-cream maker or just stir it regularly when it freezes.
ingredients
4 bananas
600ml single cream
5 egg yolks
1 tablespoon fo brown sugar
200g granulated sugar
300ml thick double cream
1 lemon
a small loaf pan to store the ice cream (like this)
instructions
1. Cut the bananas into halves and place on a baking tray.
2. Sprinkle with lemon juice and brown sugar and bake in 180C for 15 minutes.
3. Turn them around and bake for further 15 minutes.
4. Meanwhile, heat 400ml of the single cream in a medium pan (don't boil).
5. In a bowl, mix together the sugar and yolks.
6. Pour in the warm cream into the egg mixture, whisking constantly. Pour back into a pan.
7. Cook over a medium heat, stirring constantly, until the custard tickens and covers the back of a wooden spoon.
8. Let it cool down slightly and add the thick double cream.
9. Blend the baked bananas with the remaing 200ml of single cream.
10. Push through a sieve a couple of times to get rid of as many banana seeds as possible.
11. Add the banana mixture to the custard cream and mix until fully combined.
12. At this point you can either continue with an ice-cream maker or put the mixture into a freezer.
13. Set timer for half an hour and stir the ice-cream after this time. Return to freezer.
14. Repeat this step until the ice-cream is fully set (around 3 hours).
enjoy :)