Ripe Banana Custard Ice Cream
Inspired by techniques from NYT Cooking.
A lighter version of our classic custard with puréed very ripe banana, brown sugar and lemon stirred in once cool. Sweet, mellow and fragrant.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 312 kcal |
| Protein | 4.5 g |
| Carbohydrate | 29.6 g |
| of which sugars | 24.8 g |
| of which free sugars | 16.9 g |
| Fat | 20.4 g |
| of which saturates | 12.1 g |
| Fibre | 1.1 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 360 ml double cream
- 240 ml whole milk
- 110 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 5 large egg yolks
- 1 tsp vanilla
Banana
- 3 very ripe bananas (about 330 g peeled)
- 25 g light brown soft sugar
- 1 tbsp lemon juice
- 1
Make the custard. Warm the cream, milk, half the sugar and the salt until steaming. Whisk the yolks with the rest of the sugar, pour in two ladles of the hot dairy while whisking, then return everything to the pan; it follows the classic method with less cream.
- 2
Cook and cool. Stir over low heat until it coats the spatula and reads 77-80 °C, without letting it bubble. Sieve into a bowl and cool over the iced water so the banana is not added to a hot base.
- 3
Purée the banana. Mash or blend the bananas with the brown sugar and lemon juice until completely smooth, then whisk into the cooled custard with the vanilla. Lemon slows browning, and the extra sugar keeps the fruit's water from freezing icy.
- 4
Chill. Press baking paper onto the surface, cover and refrigerate for at least 4 h.
- 5
Churn and freeze. Churn until thick, then freeze for at least 3 h. Banana ice cream is at its best within a week, as the fruit slowly darkens.
Storage
Freeze covered for up to 1 week. Soften for 5 min before scooping.
