Ripe Banana Custard Ice Cream
By Joe
Source: NYT Cooking.
A lighter version of our vanilla custard with puréed very ripe banana, brown sugar and lemon stirred in once cool. Sweet, mellow and fragrant.
Always check the labels of the products you use.
Method
- 1
Make the custard. Warm the cream, milk, half the sugar and the salt until steaming. Whisk the yolks with the rest of the sugar, pour in two ladles of the hot dairy while whisking, then return everything to the pan; it follows the vanilla custard method with less cream.
- 2
Cook and cool. Stir over low heat until it coats the spatula and reads 77-80 °C, without letting it bubble. Sieve into a bowl and cool over the iced water so the banana is not added to a hot base.
- 3
Purée the banana. Mash or blend the bananas with the brown sugar and lemon juice until completely smooth, then whisk into the cooled custard with the vanilla. Lemon slows browning, and the extra sugar keeps the fruit's water from freezing icy.
- 4
Chill. Press baking paper onto the surface, cover and refrigerate for at least 4 h.
- 5
Churn and freeze. Churn until thick, then freeze for at least 3 h. Banana ice cream is at its best within a week, as the fruit slowly darkens.
Storage
Freeze covered for up to 1 week. Soften for 5 min before scooping.
EU nutrition claims
- Low salt: 0.15 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 115 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
16.9 g per serving
33.8 % of the 50 g daily maximum · 67.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 312 kcal |
| Protein | 4.5 g |
| Carbohydrate | 29.6 g |
| of which sugars | 24.8 g |
| of which free sugars | 16.9 g |
| Fat | 20.4 g |
| of which saturates | 12.1 g |
| Fibre | 1.1 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
