Banana Toffee Crunch Ice cream

When I,  like most people have a lot of ripe bananas, I make banana bread. But even after I made banana bread I still had several bananas left. So I started searching through my cook books and found this recipe in The Perfect Scoop. After I tasted the base I was in love. It had a strong roasted banana flavor and it wasn’t too sweet. And if you have ever mad ice cream before, you know that once the ice cream is churned it lessens the intensity of the flavor; which is just what I had planned on.

However once I churned it I realized that it had hardly changed all and to top it off it was too rich for my taste. Meaning I had some really strong banana ice cream, which wasn’t really what I had been looking for. I decided to give it a chance and see what it tasted like in a day. The next day it was just as strong and I realized it needed some crunch. So I decided to melt it down and mix in vanilla ice cream base and add homemade toffee pieces. The results were amazing. The ice cream had a nice amount of banana flavor but it wasn’t over whelming and the pieces of toffee added crunch as well as a little bit of chocolate. Listed below are the recipes for the roasted banana ice cream, altered vanilla base, and homemade toffee. I didn’t combine the two ice cream base recipes because they are made differently.

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Roasted Banana Ice Cream

Makes about 1 Quart

Ingredients

3 medium-sized ripe bananas, peeled

1/3 cup packed light brown sugar

1 tbsp butter, salted or unsalted, cut into small pieces

1 1/2 cups whole milk

2 tbsp granulated sugar

1/2 tsp vanilla extract

1 1/2 freshly squeezed lemon juice

1/4 tsp course salt

Directions

  1. Preheat oven to 400 degrees.
  2. Slice the bananas into 1/2 in pieces and toss them with the brown sugar and butter in a 2 quart baking dish. Bake for 40 minutes (stirring half way through baking) until the bananas are browned and cooked through.
  3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice, and salt, and puree until smooth.
  4. Chill the mixture throughly in the refrigerator, then freeze in your ice cream maker. Or mix with the following Vanilla ice cream base, and mix to your ice cream maker. Once churned, hand fold in broken up pieces of toffee. They should be small pieces, about the size of a dime, if not smaller.

I removed the vanilla bean from this recipe

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Vanilla Ice Cream

Makes about 1 quart

Ingredients

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

pinch of salt

6 large egg yolks

3/4 tsp vanilla extract

Directions

  1. Heat the milk, sugar, 1 cup of the cream, and salt in a medium sauce pan over medium heat until the sugar is dissolved. Take milk mixture off the heat and allow to cool for 30 min.
  2. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan.
  3. Stir the mixture over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  4. Pour the custard through the strainer and stir it into the cream, and add the vanilla extract, and stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator. Then churn the base in an ice cream maker. Or mix with the roasted banana ice cream base, and then churn in an ice cream maker. Once churned, hand fold in broken up pieces of toffee. They should be small pieces, about the size of a dime, if not smaller.

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Toffee

Makes 2 cups

Ingredients

1 tbsp water

4 tbsp butter, salted or unsalted, cut into pieces

1/2 cup granulated sugar

2 tbsp packed light brown sugar

1/8 tsp baking soda

1/2 tsp vanilla extract

1/2 cup chocolate chips or 3 oz bittersweet or semisweet chocolate, chopped

Directions

  1. Create an outline of 8 in circle on a parchment lined baking sheet. I use a cake pan to make the outline.
  2. Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, a brown sugar, mixing them together. Have baking soda and vanilla measured and ready.
  3. Cook the mixture over medium heat, stirring as little as possible. (you may need to tilt the pan to get an accurate read on your thermometer. When the mixture reaches 300 degrees, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t over-stir.
  4. Right away, pour the hot toffee mixture and spread to cover the circle.
  5. Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer. If you’d like sprinkle the chocolate with finishing salt or with coarse salt. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

Storage: The toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.

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Blackberry Swirl Ice Cream

Last week my friend Krystal mentioned that she was going to make ice cream on her day off. You should check out her blog The Dessert Shop if you have some time. I thought ice cream sounded like a great idea considering it is supposed to get in the hundreds this weekend, Yikes! And it’s a good reason to finally use my The Perfect Scoop cook book by David Lebovitz.

So after flipping through the book and a trip to the farmers market I decided on Blackberry swirl ice cream. I really like this recipe because the blackberries are crushed and rustically swirled into the vanilla ice cream creating a refreshingly bright tasting ice cream. It’s like topping vanilla ice cream with fresh crushed berries.

Blackberry Swirl Ice Cream

Makes about 1 1/2 quarts

Ice Cream

1 cup whole milk

2/3 sugar

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/2 tsp vanilla extract

Blackberry swirl

1 1/2 cups blackberries, fresh or frozen

3 tbsp sugar

1 tbsp *Vodka

1 tsp Lemon juice

Directions

  1. To make the ice cream, warm the milk, sugar, and salt in a medium saucepan.
  2. Pour the cream into a large bowl and set a mesh strainer over the top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and over and ice bath stir until cool. Chill thoroughly in the refrigerator.
  5. An hour or so before churning the ice cream, make the blackberry swirl by mashing the blackberries together with the sugar, vodka, and lemon juice with a fork (if using frozen blackberries, let them thaw a bit first) until they are juicy but with nice-sized chunks of blackberries remaining. Chill until ready to use.
  6. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled blackberry swirl mixture.

Variation

Raspberry-Remove the lemon juice from the swirl ingredients.

Tips and Tricks

  1. The vodka is to prevent the swirl from freezing solid. Just like when you put vodka or other hard alcohols in the freezer, adding vodka to the swirl will improve the mouth feel and make it easier to scoop.