CARAMELIZED BANANA BUTTERMILK ICE CREAM
Make and share this Caramelized Banana Buttermilk Ice Cream recipe from Food.com.
Provided by foodiequeen
Categories Frozen Desserts
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice the bananas and put them into a medium skillet over medium heat to cook until golden brown all over. Transfer to a large bowl.
- Whisk together sugar, buttermilk and vanilla in a medium bowl, dissolving most of the sugar, then stir it into the bananas. Refrigerate until cold (at least 30-60 minutes).
- Pour mixture into your ice cream maker and freeze as directed (should take about 15-20 minutes). Add in walnuts, if using.
- Transfer to a freezer-friendly container with a lid and freeze until firm (at least 30 minutes) before serving.
Nutrition Facts : Calories 149.7, Fat 1.1, SaturatedFat 0.6, Cholesterol 4.1, Sodium 107.8, Carbohydrate 32.1, Fiber 1.2, Sugar 27.3, Protein 3.9
BUTTERMILK ICE CREAM
We think of this flavor as old-fashioned-in the best way possible. It evokes an earlier time, when butter was churned at home by hand. Buttermilk enhances any kind of fruit, creating an interplay of tartness and richness.
Provided by Kris Hoogerhyde
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
- In a heavy stainless steel pan, stir together the cream, milk, and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatular to stir the cream as you slowly pour the egg and cream mixture from the bowl back to the pan.
- Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the nest step; otherwise the buttermilk will cause the mixture to "break" and lose its emulsion.)
- Add the buttermilk and vanilla to the cold base and whisk to blend.
- Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
BANANAS IN CARAMEL SAUCE
A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.
Provided by Sarah Hand
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
- Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.
Nutrition Facts : Calories 758.6 calories, Carbohydrate 79 g, Cholesterol 162.9 mg, Fat 50.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 31.8 g, Sodium 193.4 mg, Sugar 64.5 g
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