Several years ago, Ralph Kopelman, owner of Cranford Vanilla Bean Creamery, won first place for the People's Choice Award at the New Jersey State Ice Cream Festival for his bananas foster ice cream. Ever since, this flavor has remained a popular treat in his shop.
Start with a rum-infused banana-flavored ice cream base and top it with caramel sauce to make it bananas foster. Make sure the bananas are ripe — the peel should be speckled with dark dots. That way, they’re easy to mash.
Bananas Foster Ice Cream
Yields: 1½ to 2 quarts
- 4 oz granulated sugar
- 4 oz packed dark brown sugar
- 8 large egg yolks
- 2 cups (16 oz) milk
- pinch salt
- 2 cups (16 oz) heavy cream
- 2 lbs ripe, peeled bananas, plus additional bananas for serving (optional)
- 1 Tbsp lemon juice
- 1 Tbsp rum
- 1 Tbsp vanilla extract
- favorite caramel sauce (optional)
- chopped toasted walnuts or pecans (optional)
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Fill large bowl with ice water; place slightly smaller bowl over ice water and set aside. Heat water for double boiler to a simmer.
In top of double boiler, add sugars, egg yolks, milk and salt; stir with whisk until smooth. Place sugar mixture over simmering water and heat slowly but do not boil, stirring constantly with wooden spoon. Boiling will scramble egg yolks. Cook just until mixture coats spoon. If you draw your finger through custard on back of spoon, it should cut a distinct path and liquid will not fill inside the line.
Pour custard into bowl set over ice water. Add heavy cream and stir until well blended. Place plastic wrap directly onto custard surface to prevent skin from forming. Refrigerate at least 2 hours or up to overnight.
Slice bananas, then transfer to medium bowl; with fork, mash bananas. Stir lemon juice, rum and vanilla into custard. Add custard and bananas to ice-cream maker and freeze as manufacturer directs. If desired, serve ice cream in bowls topped with sliced bananas, caramel sauce and nuts. If ice cream is too soft to serve immediately, transfer to bowl or airtight plastic container; cover and freeze at least 30 minutes or until firm. Cover and freeze up to 3 days.