Roasted Banana Caramel Ice Cream
- 1 quart Heavy cream
- 1⁄2 quart Whole milk
- 225g Yolks
- 416g Sugar Salt to taste
- 375g Roast banana puree (recipe follows) Caramel swirl, as needed (recipe follows)
Bring milk and cream to a simmer for a few minutes. Meanwhile, whisk yolks and sugar together. Temper hot milk into yolks. Return to the pot and cook, stirring until mix reaches 174°F. Remove from heat and strain. Place in an ice bath to cool. Whisk in roast banana and cure overnight. Spin in an ice cream machine. While frozen but pliable stir in caramel swirl.
To make roast banana puree: Place 25 over-ripe bananas in a single layer on a sheet tray and drizzle with canola oil. Bake at 350°F until bananas are black and beginning to burst. Cool before peeling bananas and pureeing the flesh.
To make caramel swirl: Combine 250 grams sugar and 100 grams glucose in a heavy bottomed pot with 1⁄2 cup water. Cook over medium heat until sugar caramelizes to medium amber color. Remove from heat and carefully whisk in 150 grams heavy cream, 5 grams salt, 25 grams butter and 5 grams vanilla until homogeneous.
Pastry Chef Logan Atkinson, Oak Steakhouse, Raleigh, NC , from Food Fanatics Magazine®