Recipe: Banana rum ice cream

time for a refill

roasted banana

 This recipe came out amazing.  I started with one of my old work recipes and shrunk it down for home.  I boosted the banana level, incorporated the lime and added a black spiced rum (The Kraken to be exact).  I also used my homemade invert sugar as all the sweetening since we keep our freezer very cold.  The lime comes through beautifully and the rum adds a nice complexity - depending on your taste, there's room for a little more.  I don't keep a supply of black bananas around, so what I usually do when making banana recipes is to roast them in the skins to get a very similar effect.  By pureeing the roasted bananas in the lime juice, the ice cream keeps a nice pale colour instead of oxidized brown. 

scald cream

Cooking the egg and cream mixture to 83C serves two purposes:  it thickens the anglais to make for a creamier product and destroys any potentially harmful pathogens that may be present in the eggs - it's a small risk, but it pays to be safe.  Have the ice bath ready because at that temperature, the eggs want to cook solid, which would give you the "scrambled egg" effect in the anglais.  If this happens and you catch it in time, sometimes a quick strain will remove any solid bits.  A high speed blender can sometimes save the day, but not always - best to use a good thermometer or probe and pay close attention.

temper into yolks

You will need:

250ml /1C                  cream

125ml / 1/2C              milk

2.5ml / 1/2tsp             vanilla paste

3                                 egg yolks

75g / 2.65oz               invert sugar / glucose

250g / 8.8oz               puree of ripe / roasted bananas (2 or 3)

2                                 key limes

cook the anglais to 83C

30ml / 2Tbs                dark spiced rum

pinch                          kosher salt

Method:

 - if you don't have ripe bananas, set the oven to 250F / 121C, set bananas on a pan and roast 1/2 an hour in their skins, turning once or twice over

 -  combine the cream, milk, vanilla,rum,salt and invert sugar and bring to a simmer on the stove

 - lightly whisk the egg yolks, then temper the cream mixture into them

chill quickly

 - prepare an ice bath

 - return the whole mixture to the stove and cook to 83C / 181.4F, scraping the bottom with a spatula continually

 - immediately strain the mixture into a bowl in the ice bath and give a whisk to stop the cooking

 - juice the key limes

 - empty the contents of the roasted bananas and measure out 250g

 - puree the banana pulp with the lime juice till smooth

 - temper the anglais into the banana puree and return to the ice bath

 - press cling film directly onto the surface of the anglais and cool completely

 - move the anglais to the fridge and let it mature overnight

 - set up the ice cream machine and start it turning

 - whisk up the anglais and pour into the machine (if you have a double like I do, use both canisters)

 - churn about 15 minutes

 - scoop into containers and store in the freezer

 - lick the equipment clean

 - return to the freezer and have some more

'ol double barrel

pure deliciousness

fill while running