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Creamy Banana Ice Cream with Almond Praline
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Servings:
1 litre
Author:
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour
Course:
Dessert
Ice Cream
Cuisine:
Medium
🧂 Ingredients
2 tsp
vanilla essence
200 g
sugar
8
egg yolks
500 ml
whipping cream
500 ml
whole milk
2 tbsp
manjar blanco from above
800 g
bananas (weight with peel)
or 600g banana pulp
100 g
almonds
120 g
sugar
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Instructions
1
Peel, chop and freeze the bananas completely. Try to make the slices not be one
on top of the other to make it easier for your food processor later.
2
Put in a pot the cream, milk, vanilla essence and half the sugar (roughly).
3
Add the other half of the sugar to the egg yolks and whisk immediately as the
yolks form a skin if the sugar is on them for a while.
4
Heat up the milk and cream until steam comes out (not boiling).
5
Add roughly a quarter of the milk on the egg yolks and whisk really fast so you
don't make scrambled yolks. Then add the rest with confidence and whisk.
6
Pass through a sieve and into the pot again and cook on medium-low heat while
stirring.
7
Cook until you get coating consistency which is when you take your spoon or
spatula out from the mix and if you make a line with your finger across it's not
erased immediately. You know you're close to this point when the foam on top of
the mix disappears. Don't over-cook it or it will split.
8
Transfer to an ice bath to stop the cooking process and wait for it to cool down
to room temperature.
9
Transfer to a large container (so it freezes faster) and take to the freezer
until completely solid (6-8 hours).
10
Make a direct caramel by first adding only a thin layer of sugar on a pan.
11
After a while on medium-low heat you'll see that on certain patches it will
start to melt. As this happens sprinkle more sugar (still thin layers) on them.
12
At one point you're going to want to stir it but don't because putting a spatula
or spoon it will make it cristalize. Instead use the handle of the pan to move
everything around if you need it.
13
Once it's all melted and golden (if it' too dark it turns bitter), turn off the
heat and immediately add the almonds and stir them in really quickly (now you
can use a spatula). Once they're coated, transfer to a silpat or baking paper on
a heat resistant surface. Be reaaaaally careful because this is HOT so keep kids
away for this step.
14
Once they're completely cool you can chop it up to the size you prefer. I wanted
it chunky so I could feel it in the ice cream.
15
Keep in the freezer while we wait for the crème anglaise and bananas to freeze
so it doesn't melt the ice cream when we mix it in.
16
Put the crème anglaise and bananas in the food processor on high until
completely smooth,
17
Mix the ice cream with the praline and transfer to the freezer until completely
frozen and then we can eat it.
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