Recipe
I was contemplating a banoffee pie the other day when inspiration struck. With another heat wave due this week, why not adapt my pie into a cooler treat, like, say, ice cream!
Ingredients
Directions
In a saucepan I combined the cream, milk, salt and sugar and heated to about 125F or until the sugar dissolved completely. Meanwhile, I separated the eggs from their yokes and combined the yokes with the bananas which I’d mashed as smoothly as I could with a small whisk. I tempered the egg/banana slurry with the hot cream mix, and then combined fully, pasturizing at about 170F in the saucepan.
Normally I’d filter this, but the banana mash was being removed by the wire screen mesh filter, so I skipped it and just transfered it to a container and then into the fridge. This was cooled for about 6 hours. I also put the can of dulce de leche in the fridge to bring the temperature down.
In the frozen ice cream attachment, I churned the chilled base. I could have stopped right there and this would have made some fantastic banana ice cream. Believe me... I sampled.
Instead, with a few minutes left in the churn, I added the graham crackers. Then, in stages, I alternately combined spatula-fulls of the ice cream and then spooned dollops of dulce de leche, folding it all together two or three times to make the swirl, all right in the freezer containers. Then into the freezer for the final chill.
Ingredients
Directions
In a saucepan I combined the cream, milk, salt and sugar and heated to about 125F or until the sugar dissolved completely. Meanwhile, I separated the eggs from their yokes and combined the yokes with the bananas which I’d mashed as smoothly as I could with a small whisk. I tempered the egg/banana slurry with the hot cream mix, and then combined fully, pasturizing at about 170F in the saucepan.
Normally I’d filter this, but the banana mash was being removed by the wire screen mesh filter, so I skipped it and just transfered it to a container and then into the fridge. This was cooled for about 6 hours. I also put the can of dulce de leche in the fridge to bring the temperature down.
In the frozen ice cream attachment, I churned the chilled base. I could have stopped right there and this would have made some fantastic banana ice cream. Believe me... I sampled.
Instead, with a few minutes left in the churn, I added the graham crackers. Then, in stages, I alternately combined spatula-fulls of the ice cream and then spooned dollops of dulce de leche, folding it all together two or three times to make the swirl, all right in the freezer containers. Then into the freezer for the final chill.