Caramelized Banana Rum Ice Cream
This is a roasted banana and caramel ice cream with bits of toffee throughout. Go ahead and spoil yourself!
INGREDIENTS | YIELD: 1 QUART
- 4 very ripe bananas, unpeeled
- 1 vanilla bean, split and seeded
- 1 cup sugar
- ¼ cup water
- 2 cups heavy cream
- 1 cup whole milk
- Pinch salt
- 8 large egg yolks
- 2 tablespoons dark rum
- ⅓ cup chocolate toffee bar, crushed (or use Toffee recipe)
Preheat the oven to 350°F. Poke a few holes in the bananas and place on baking sheet lined with parchment paper. Roast for 45 minutes. Allow to cool and remove pulp from the peel. Discard peels.
Place vanilla bean, sugar, and water into large saucepan. Stir constantly over medium-high heat until sugar is dissolved and boiling. Then allow it to boil without stirring until sugar is a deep amber color. Be careful when the color starts to change—it moves fast from caramel to burnt sugar. You want caramel. Remove from heat and add cream. It will steam and bubble. Stir vigorously until the mixture is completely combined and liquid again.
Add milk and salt; bring back to a simmer.
In a large bowl, whisk egg yolks. Slowly stream caramel into the yolks, stirring constantly. Add custard to the saucepan and simmer to thicken, stirring constantly. Remove from heat and strain into a clean container.
Place bananas and rum in a blender, and process until smooth. Add to custard base. Refrigerate overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Just before storing, fold in toffee bits.