Homemade ice cream is one of the things I've always enjoyed making. I love all the strange flavors you can't get in the store. The texture and flavor is just so much better than anything else you can find and you always know exactly what's in it.
This ice cream recipe came from the Bi Rite Creamery recipe book, Sweet Cream and Sugar Cones. Bi Rite Creamery is an amazing ice cream shop in San Francisco and their banana ice cream was always one of my favorites. The line may be out the door, but it moves quickly and their flavors are so interesting and delicious. If you are in their area, I highly recommend checking them out.
- 2 brown bananas
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 4 Tbsp dark rum
- 5 egg yolks
- 3/4 cup milk
- 1 3/4 cup cream
- 1/4 tsp kosher salt
- 1 vanilla bean
- Place bananas with brown sugar and cinnamon in a large pan. Heat until sugar dissolves and bananas start to bubble. Mash well with a fork
- Add rum and flambe quickly until the alcohol has burned off. Set aside to cool completely.
- In a small bowl, mix egg yolks and vanilla bean scrapings until the yolk comes up in ribbons.
- In a small saucepan, mix together cream, salt, vanilla pod and milk. Heat until barely scalded.
- Temper egg yolks with the cream and add back to the pan. Heat until mixture coats the back of a spatula. Strain and remove from the heat.
- Add banana mixture and let chill in the refrigerator overnight.
- Churn mixture according to ice cream maker directions.
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