Here’s an excuse to go out and buy an ice cream maker.
Our friend Cathy shows you how to make some delicious Salty Caramel Banana Ice Cream over at Not Eating Out in New York
Salty Caramel Banana Ice Cream
(makes 1 quart)
1 cup heavy cream
2 cups whole milk
2 overripe bananas, peeled and cut to 1/2″ pieces
1/2 cup plus 1 tablespoon sugar
5 egg yolks
1/4 teaspoon sea salt
1 tablespoon butter
Melt the butter in a wide, heavy-bottomed pan over medium-high heat. Spread the banana slices across and let them brown for at least 1 minute, without turning. Sprinkle on the tablespoon of sugar and the salt. Flip and toss the bananas around to get color on more sides. Once most of the bananas have softened and caramelized a little, transfer to a bowl.
Heat the milk and cream in a saucepan just until it’s about to boil, and remove from heat. Meanwhile, beat the yolks with the remaining sugar in a bowl until it’s lighter in color and fluffy. Add a small spoonful of the hot milk mixture to the egg mixture while whisking rapidly. Continue adding a very small amount of the milk mixture at a time while whisking to temper the eggs. Once about 1/2 cup of the milk mixture has been added, transfer the egg mixture to the saucepan with the rest of the milk mixture and stir well. Heat over medium and stir constantly, about 6-8 minutes or just until the mixture is smooth enough to coat the back of a spoon. Do not let boil!
Let the custard cool. Gently fold in the bananas and store in an airtight container. Chill at least 6 hours or overnight. Transfer to an ice cream maker and follow the directions of the machine to turn it into ice cream.