Banana Walnut Chip Ice Cream

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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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