Spants

Josh came home with a box of bananas the other day.  His work was going to throw them away as they were too ripe to use in their smoothies. He also brought home some heavy whipping cream and requested some plain, banana ice cream, “without any rum in it.”  Since I made two batches of “Bananas on the Rum” ice cream this month, I was not looking forward to this.  But I love Josh.  And we didn’t get to have any of those batches, so I guess I’ll take one for the team and make delicious banana ice cream.

Josh has brought home leftover bananas before.  The last time I was inundated with bananas, I made MANY loaves of banana bread and MANY banana muffins.  This time I will also make all of those yummy baked goods, but first, the ice cream.

I modified the recipe from the Vanilla Bean Ice Cream recipe by Jeni Britton, a woman I’ve never met, but for whom I’ve got quite the girl-crush.

If you wanted to forgo some processed sugar, you totally could, though it might affect the texture.  Use mild maple syrup, mild molasses, or mild honey instead of corn syrup.  Reduce the sugar to whatever level you feel comfortable.  Next time I’ll probably drop down to 1/3 cup and re-evaluate at that point.  I wouldn’t omit it altogether. What’s the point of ice cream then?

Banana Ice Cream

Ingredients

• 2 c whole milk
• 1 T plus 1 tsp cornstarch
• 4 T cream cheese, softened
• 1 1/4 c heavy whipping cream
• 2/3 c sugar
• 1 1/2 T corn syrup
• 1/8 tsp kosher salt
• 2 T vanilla extract
• 2 bananas, ripe

Preparation

1. In a small bowl, mix 2 T of the milk with the cornstarch. In a large bowl, whisk cream cheese until smooth.
2. In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes.
3. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in an ice water bath.  Or just put it in the refrigerator if you’re lazy or don’t have a big enough bowl.
5. Stir the custard mixture occasionally, until cold, about 20 minutes.  (This might take you longer than 20 minutes.  In fact, you could refrigerate it overnight.  Just make sure to cover it with plastic wrap, pressing it directly onto the surface of the mixture.)
6. Peel bananas and break them in thirds.  Puree the bananas and vanilla extract in a food processor (or blender if you must) until smooth.  Pour pureed bananas into custard mixture and whisk until smooth.  Return to ice bath, or refrigerator, for another 20 minutes.
7. Strain the ice cream base into an ice cream maker.  (I strain the base into a giant measuring cup/batter bowl that has a pour spout.  Then I pour the base into the ice cream machine.  So much easier and way less messy.)
8. Freeze the ice cream according to the manufacturer’s instructions.
9. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the ice cream until firm, about 4 hours.

Serving suggestions:

• Make a banana milkshake.  Pour it into a glass and sprinkle a little nutmeg on top.  Or go the full Johnny Rabbit and add nuts, malt powder, nutmeg, and whipped cream.
• Banana split – you’re almost there!  Just need some chocolate and a couple of fruits.  I’ve got pineapple and strawberries in the freezer.  Thaw, and slice on top of your ice cream.
• Hot fudge.  ‘Nuff said.
• Peanut butter.  ‘Nuff said.
• Mmm, crunchy peanut butter…  Maybe zap it in the microwave for a few seconds, or heat it in a saucepan with some whipping cream until it’s smooth.  (I am totally going to try this.)
• Peanut butter and marshmallow.  (I did try this.  Fluffernutter ice cream!)
• Peanut butter and marshmallow with drizzled honey and nuts sprinkled on top.  (OMG I’m going to have an orgasm.)
• I keep getting more ideas for this ice cream.  I could make chocolate, or devil’s food, sandwich cookies and make banana ice cream sandwiches.
• Warm caramel and toasted almonds on top.  Mmm…