Banana Walnut Chip Ice Cream
Do not be intimidated by the multiple steps in this ice cream. The end result of frozen banana, toasted walnuts and flecks of chocolate makes it worth every minute.
Makes about 7 cups
- ¾ cup whole milk
- 2½ cups heavy cream
- 1 whole vanilla bean, halved and seeds scraped
- ½ teaspoon pure vanilla extract
- ½ teaspoon table salt
- ½ cup packed dark brown sugar
- 1 tablespoon water
- 3 tablespoons unsalted butter
- 3 large bananas, cut into 1-inch pieces
- 2 tablespoons rum
- ½ teaspoon fresh lemon juice
- ¾ cup toasted walnuts, roughly chopped
- 6 ounces bittersweet chocolate, roughly chopped
In a medium saucepan set over medium-low heat, bring the milk, cream, vanilla bean (including the pod), vanilla extract and the salt justto a boil. Remove from heat; let mixture steep for 30 minutes.
While the milk/cream mixture is steeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls. Cover and refrigerate the sugar syrup 1 to 2 hours, or overnight.
Remove the vanilla pod from the steeped milk/cream mixture; discard pod. Stir the lemon juice into the bananas and then mix into the steeped milk/cream. Cover and refrigerate mixture 1 to 2 hours, or overnight.
Pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes.
While ice cream is churning, melt the bittersweet chocolate in a bowl set over a pot of simmering water; reserve.
When the ice cream is almost fully churned, gradually add the sugar syrup; let mix until fully combined. Once the sugar syrup has been mixed, add the walnuts through the top of the ice cream maker; let mix until combined. Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup):
Calories 260 (62% from fat)
- carb. 22g
- pro. 3g
- fat 19g
- sat. fat 9g
- chol. 35mg
- sod. 90mg
- calc. 38mg
- fiber 2g
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