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Posted: October 26, 2016
Recipe by: Granny Smith
Source: Jeni’s Splendid Ice Creams at Home Cookbook
This recipe is one that lends itself to unlimited variations. Once you have this recipe down, you can pair it with many different “sundae accessories” like a white chocolate bombshell. This is a great recipe for the winter because bananas are some of the only fruits in season during that time.

Ingredients:

Ice Cream

  • 2 c. whole milk
  • 1 tbsp. and 1 tsp. of cornstarch
  • 3 tbsp. (1.5 ounces) softened cream cheese
  • 1/8 tsp. sea salt
  • 1-1/4 c. heavy cream
  • 2/3 c. sugar
  • 2 tbsp. light corn syrup
  • 1 vanilla bean, halved and seeds scraped out. Save bean and seeds.
  • 2 ripe bananas
  • 1/2 recipe white chocolate bombshell

White Chocolate Bombshell

  • 12 oz. high quality white chocolate, chopped
  • 1/2 c. unrefined coconut oil

Directions:

Ice Cream

  1. 1. Stir about 2 tbsp. of milk with cornstarch in a bowl and make a smooth slurry.
  2. 2. Whisk cream cheese and salt in bowl until smooth.
  3. 3. Fill a large bowl with ice and water.
  4. 4. Combine remaining milk, heavy cream, sugar, corn syrup, and vanilla seeds and bean in a 4 - qt. saucepan. Bring to a boil over medium - high heat, then boil for 4 minutes Remove from heat and gradually whisk in cornstarch slurry.
  5. 5. Bring back to a boil over medium - high heat and cook, stirring constantly with a heatproof spatula until slightly thickened, about 1 minute. Remove from heat.
  6. 6. Gradually whisk hot mixture into cream cheese until smooth.
  7. 7. Cut up bananas into chunks and puree.
  8. 8. Blend bananas into hot cream mixture.
  9. 9. Pour mixture into a gal. zip top freezer bag and put the bag in the ice bath, making sure it is completely covered in ice water. Add more ice as needed. Leave the mixture in the ice bath until cold, about 30 minutes.
  10. 10. Remove vanilla bean.
  11. 11. Pour ice cream base into frozen canister and spin until thick and creamy.
  12. 12. When the ice cream is almost ready, melt white chocolate and scrape it into a bowl, set in a larger bowl, and let stand stirring occasionally until warm, liquefied, and smooth.
  13. 13. Once the ice cream is ready, slowly drizzle the white chocolate into the opening at the top of your ice cream maker. Spin until the white chocolate is completely incorporated.
  14. 14. Press ice cream into a storage container, put a piece of parchment paper directly against the top, then seal with an airtight lid.
  15. 15. Freeze until firm, at least 4 hours.

White Chocolate Bombshell

  1. 1. Put white chocolate and coconut oil together in a double boiler and heat, stirring frequently.
  2. 2. When almost melted, remove from heat and stir until melted and smooth. Cool, store in the refrigerator covered or in a jar. Chocolate will keep for up to 3 weeks, refrigerated.
  3. 3. To warm the chocolate, there are a few options: Leave in a warm place like a windowsill or your porch for about 30 minutes until melted and smooth. Set the container with the white chocolate in another container, full of very hot water. Again, leave it there just long enough for the chocolate to become smooth. Microwave in intervals of 20 seconds, stirring between intervals. Take care not to overheat and burn the chocolate.

Images:

Banana Ice Cream with Caramelized White Chocolate Freckles
Banana Ice Cream with Caramelized White Chocolate Freckles
Banana Ice Cream with Caramelized White Chocolate Freckles

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Banana Ice Cream with Caramelized White Chocolate Freckles

Source: Jeni’s Splendid Ice Creams at Home Cookbook

Description

"This recipe is one that lends itself to unlimited variations. Once you have this recipe down, you can pair it with many different “sundae accessories” like a white chocolate bombshell. This is a great recipe for the winter because bananas are some of the only fruits in season during that time."

Ingredients

Ice Cream

  • 2 c. whole milk
  • 1 tbsp. and 1 tsp. of cornstarch
  • 3 tbsp. (1.5 ounces) softened cream cheese
  • 1/8 tsp. sea salt
  • 1-1/4 c. heavy cream
  • 2/3 c. sugar
  • 2 tbsp. light corn syrup
  • 1 vanilla bean, halved and seeds scraped out. Save bean and seeds.
  • 2 ripe bananas
  • 1/2 recipe white chocolate bombshell

White Chocolate Bombshell

  • 12 oz. high quality white chocolate, chopped
  • 1/2 c. unrefined coconut oil

Directions

Ice Cream

  1. 1. Stir about 2 tbsp. of milk with cornstarch in a bowl and make a smooth slurry.
  2. 2. Whisk cream cheese and salt in bowl until smooth.
  3. 3. Fill a large bowl with ice and water.
  4. 4. Combine remaining milk, heavy cream, sugar, corn syrup, and vanilla seeds and bean in a 4 - qt. saucepan. Bring to a boil over medium - high heat, then boil for 4 minutes Remove from heat and gradually whisk in cornstarch slurry.
  5. 5. Bring back to a boil over medium - high heat and cook, stirring constantly with a heatproof spatula until slightly thickened, about 1 minute. Remove from heat.
  6. 6. Gradually whisk hot mixture into cream cheese until smooth.
  7. 7. Cut up bananas into chunks and puree.
  8. 8. Blend bananas into hot cream mixture.
  9. 9. Pour mixture into a gal. zip top freezer bag and put the bag in the ice bath, making sure it is completely covered in ice water. Add more ice as needed. Leave the mixture in the ice bath until cold, about 30 minutes.
  10. 10. Remove vanilla bean.
  11. 11. Pour ice cream base into frozen canister and spin until thick and creamy.
  12. 12. When the ice cream is almost ready, melt white chocolate and scrape it into a bowl, set in a larger bowl, and let stand stirring occasionally until warm, liquefied, and smooth.
  13. 13. Once the ice cream is ready, slowly drizzle the white chocolate into the opening at the top of your ice cream maker. Spin until the white chocolate is completely incorporated.
  14. 14. Press ice cream into a storage container, put a piece of parchment paper directly against the top, then seal with an airtight lid.
  15. 15. Freeze until firm, at least 4 hours.

White Chocolate Bombshell

  1. 1. Put white chocolate and coconut oil together in a double boiler and heat, stirring frequently.
  2. 2. When almost melted, remove from heat and stir until melted and smooth. Cool, store in the refrigerator covered or in a jar. Chocolate will keep for up to 3 weeks, refrigerated.
  3. 3. To warm the chocolate, there are a few options: Leave in a warm place like a windowsill or your porch for about 30 minutes until melted and smooth. Set the container with the white chocolate in another container, full of very hot water. Again, leave it there just long enough for the chocolate to become smooth. Microwave in intervals of 20 seconds, stirring between intervals. Take care not to overheat and burn the chocolate.
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