Ingredients
2medium bananas,ripe
2cupswhole milk,2%
1cupbrown sugar,firmly packed, divided
1tspground cinnamon
1tspground cardamom
1tspground nutmeg
¼tspsalt
4large egg yolks
2cupswhipping cream
1tspvanilla
Preparation
Puree 1 banana and ¼ cup of milk in a food processor until smooth.
Combine the banana puree, the remaining 1¾ cup of milk, ½ cup of brown sugar, cinnamon, cardamom, nutmeg, and salt in a medium-size heavy saucepan.
Scald the milk mixture over medium-high heat, stirring often for 5 minutes.
While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining ½ cup brown sugar and whisk until the eggs are light and fluffy.
Whisking constantly, add a small amount of the hot milk to the egg mixture to temper the eggs. Gradually whisk in the remaining hot milk.
Return the custard mixture to the pan and cook over medium-low heat, stirring often for about 5 minutes until the custard is thick enough to coat the back of a spoon.
Remove pan from heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often for 5 minutes.
Meanwhile, combine cream and vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press wrap directly onto the surface of the custard.
Refrigerate until completely chilled for at least 4 hours or overnight.*
Freeze the chilled custard mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to an airtight container, then place in the freezer for 2 to 4 hours before serving.
Serve and enjoy!
