When I made this I was thinking of our upcoming trip to New Orleans.
I love bananas. I prefer mine on the green side and my husband likes them when they look like they are about 2 days away from decomposing. Of course, the dark over ripe ones are the best for making banana breads and anything else you want a really intense banana flavor. Seems like they have a much more sweeter banana taste than the green ones.
I served this with a Texas Sheet Cake recipe that I cut into medallions and stacked and put the ice cream beside the cake and added a little more of the Bananas Foster for a garnish.
Have you ever peeled, bananas and wrapped in plastic wrap? These make great banana pops. Just put them in a zip lock bag and eat while frozen.
Hopefully now that summer is behind us and no more 100 degree days until next summer, I can make some of my other favorite desserts. But, for now, here’s another ice cream recipe.
Now I know what happened to my rum when I was ready to make the banana rum muffins. I forgot I used it all in the Bananas Foster.
The sugars are cooking for the bananas foster.
The custard thickens for the vanilla ice cream base.
Add the bananas and then reserve some of this mixture for pouring over ice cream.
Banana Foster Ice Cream
For vanilla custard:
4 egg yolks
1/2 pt. milk
1/2 pt. heavy cream
1/2 c. granulated sugar
1 vanilla bean pod (or use 1 tsp. vanilla)
1/2 stick butter
1 c. brown sugar
1/2 tsp. cinnamon
4 bananas, sliced
1/4 c. rum
Pour the milk into a saucepan and bring the milk slowly up to boiling point. Place the vanilla bean pod into the milk and leave it to infuse for about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla bean pod from the pan of milk and scrape out the seeds into the milk. Pour a thin stream of the milk mixture into the egg yolk mixture while stirring. Add about one cup of the hot milk to the egg mixture being careful not to pour to fast or you will curdle your custard. Pour the mixture back into the pan and heat gently, stirring until the custard thickens and coats the back of a wooden spoon. Do not bring to a boil. Strain into bowl, and refrigerate until very cold. When the custard base has cooled, stir in the heavy cream.
For Bananas Foster mixture: (I made 1 1/2 times this part of the recipe so I would have some to pour over the cake and ice cream when plated). Melt the butter in a skillet. Add the brown sugar, cinnamon and stir to mix. Heat for a few minutes. Then place the banana slices into the sauce and saute until soft and lightly browned. Add the rum and allow it to heat well, then tip the pan so that the flame causes the sauce to ignite or touch it with a match. Allow the sauce to flame until it goes out. Cool to room temperature and then chill along with the custard mixture.
When both the custard mixture and the Bananas Foster mixture are very cold, mix these together. Pour into your ice cream maker and freeze according to your makers directions.
I served this with medallions of chocolate cake (two to a stack) with extra Banana Foster sauce on the side. With or without the cake, it is delicious.