}); Add Roasted Bananas For Yummy, Homemade Ice-Cream - Propa Eats

Add Roasted Bananas For Yummy, Homemade Ice-Cream

We are guaranteed that one of your New Year’s resolutions is to eat healthier. Often, people think that healthy eating = no flavour. This week we’ll prove that you can easily eat healthily without skimping on indulgence and deliciousness. You’ll feel full, energised and completely satisfied with our quick and simple recipes. Use our featured dishes to get in front of the pre-Carnival prep!

ROASTED BANANA ICE-CREAM

This banana ice-cream tastes like delicious, sweet pudding. Roasting the bananas take their flavour to a whole new level. It has the background notes of a deep caramel but with the decadence of a creamy banana. To lighten up the indulgent dessert, we replace traditional full-fat milks with nut milks and swapped butter for coconut oil. The result is an even more complex ice-cream that you can guiltlessly have 2 scoops.

AuthorTeresa SabgaCategory

Yields4 Servings
Total Time10 hrs

INGREDIENTS

For roasted bananas
 4 ripe, medium bananas, peeled
 1 tablespoon coconut oil
 2 tablespoons coconut sugar
 Pinch sea salt
For ice-cream base
 2 cups unsweetened almond and coconut half-and-half milk*
 1⁄2 cup unsweetened almond milk
 3⁄4 cup coconut sugar
 1⁄2 teaspoon sea salt
 6 large egg yolks

*Substitute 1 cup coconut cream + 1 cup coconut milk

 
DIRECTIONS

1

Preheat oven to 400°F. Line a baking sheet with parchment paper.

2

Peel bananas into 1⁄4-inch slices.

3

In a large bowl, add bananas, oil, sugar and salt; toss.

4

Spread bananas onto lined baking sheet and roast for 10 to 15 minutes, or until bananas are brown and caramelised. Let cool.

5

To make ice cream base, pour milks into a heatproof bowl set over a pan of simmering water (double-boiler). Whisk in salt and 1⁄2 cup of sugar into the milks. Heat until steam rises from the milk-sugar mixture.

6

Meanwhile, fill a large bowl with ice and water and then, set a smaller bowl inside, creating an ice-bath.

7

Place a towel below a medium bowl to prevent slipping then, add egg yolks. Whisk with remaining sugar until fully incorporated.

8

Add a splash of the hot milk-sugar mixture to the egg yolks while whisking vigorously. Continue adding the hot milk to yolks while whisking. Stop when approximately 1⁄2 the hot milk mixture has been added. Then, reverse the process by adding the remaining yolks to the hot milk-yolk mixture.

9

Place the mixture over the double- boiler, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Pass your finger through the custard on the spoon, if a trail is left behind, then the custard is ready.

10

Strain the custard into the bowl over your ice-bath. Stir for 5 minutes until custard has cooled.

11

Transfer to a large bowl and add roasted bananas. Using an immersion blender, blend until smooth and emulsified. Refrigerate overnight or, at least 4 hours.

12

In an ice-cream maker, churn chilled custard until it looks like soft- serve. Serve as is or freeze until desired consistency.

Ingredients

For roasted bananas
 4 ripe, medium bananas, peeled
 1 tablespoon coconut oil
 2 tablespoons coconut sugar
 Pinch sea salt
For ice-cream base
 2 cups unsweetened almond and coconut half-and-half milk*
 1⁄2 cup unsweetened almond milk
 3⁄4 cup coconut sugar
 1⁄2 teaspoon sea salt
 6 large egg yolks

Directions

1

Preheat oven to 400°F. Line a baking sheet with parchment paper.

2

Peel bananas into 1⁄4-inch slices.

3

In a large bowl, add bananas, oil, sugar and salt; toss.

4

Spread bananas onto lined baking sheet and roast for 10 to 15 minutes, or until bananas are brown and caramelised. Let cool.

5

To make ice cream base, pour milks into a heatproof bowl set over a pan of simmering water (double-boiler). Whisk in salt and 1⁄2 cup of sugar into the milks. Heat until steam rises from the milk-sugar mixture.

6

Meanwhile, fill a large bowl with ice and water and then, set a smaller bowl inside, creating an ice-bath.

7

Place a towel below a medium bowl to prevent slipping then, add egg yolks. Whisk with remaining sugar until fully incorporated.

8

Add a splash of the hot milk-sugar mixture to the egg yolks while whisking vigorously. Continue adding the hot milk to yolks while whisking. Stop when approximately 1⁄2 the hot milk mixture has been added. Then, reverse the process by adding the remaining yolks to the hot milk-yolk mixture.

9

Place the mixture over the double- boiler, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Pass your finger through the custard on the spoon, if a trail is left behind, then the custard is ready.

10

Strain the custard into the bowl over your ice-bath. Stir for 5 minutes until custard has cooled.

11

Transfer to a large bowl and add roasted bananas. Using an immersion blender, blend until smooth and emulsified. Refrigerate overnight or, at least 4 hours.

12

In an ice-cream maker, churn chilled custard until it looks like soft- serve. Serve as is or freeze until desired consistency.

Roasted Banana Ice-Cream
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