Caramelized Banana Buttermilk Ice Cream
Indulge in the rich and velvety decadence of Caramelized Banana Buttermilk Ice Cream, a homemade frozen treat that takes your taste buds on a sweet and tangy adventure. This recipe shines with the irresistible flavor of perfectly caramelized, golden-brown ripe bananas cooked in butter and brown sugar, lending a deep, toffee-like sweetness. The creamy base, made from a luscious blend of heavy cream, whole milk, and tangy buttermilk, balances the sweetness while adding a silky smooth texture. A hint of vanilla and a custard built from tempered egg yolks elevate the dessert to gourmet status. Churned to perfection and finished with a cool, creamy texture, this ice cream is ideal for summer gatherings or as a decadent dessert any time of year. Easy to make at home with an ice cream maker, this unique recipe combines the comforting flavor of bananas with a refreshing, zesty twist, making it an unforgettable crowd-pleaser.
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Recipe Information
Ingredients
- 3 medium-sized Ripe bananas
- 2 tablespoons Unsalted butter
- 3 tablespoons Brown sugar
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 cup Buttermilk
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 Egg yolks
Instructions
Peel the bananas and slice them into 1/2-inch thick rounds.
Heat a medium skillet over medium heat. Add the butter and let it melt.
Stir in the brown sugar until it dissolves and forms a caramel-like consistency.
Add the sliced bananas to the skillet and cook for 2-3 minutes on each side until they are soft and caramelized. Remove from heat and let cool.
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
In a separate bowl, whisk together the egg yolks until slightly thickened.
Slowly temper the egg yolks by adding a ladleful of the hot cream mixture while whisking constantly. Repeat with another ladleful.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170-175°F if using a thermometer).
Remove the saucepan from the heat and stir in the vanilla extract and salt.
Transfer the caramelized bananas to a blender and puree until smooth. Add the banana puree and buttermilk to the custard mixture and whisk until fully combined.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until completely chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm before serving.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1096 mg | 365% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 194.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 719 mg | 55% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
