Roasted Banana and Hazelnut Ice Cream
Caramelized roasted bananas and toasted hazelnuts churn into a rich, custard-based ice cream.
Dietary
Vegetarian, Pescatarian, Wheat free, Kosher
Allergens
Dairy, Eggs, Tree nuts
Roasting bananas in their skins concentrates their sweetness and deepens their flavor into something closer to caramel, which gets folded into a hazelnut-infused custard base. Toasted, chopped hazelnuts add crunch against the dense, creamy texture. It's a satisfying make-ahead dessert for warm evenings or whenever bananas are overripe.
Ingredients
- 4 ripe bananas, unpeeled
- 1 cup cup hazelnuts, raw
- 2 cups cups heavy cream
- 1 cup cup whole milk
- 3/4 cup cup granulated sugar
- 1/4 cup cup packed light brown sugar
- 5 large egg yolks
- 1/4 teaspoon teaspoon fine sea salt
- 1 teaspoon teaspoon vanilla extract
- 1 tablespoon tablespoon dark rum
Method
-
Preheat the oven to 400°F. Place the unpeeled bananas on a baking sheet and roast until the skins are black and the bananas feel soft all the way through.
-
Spread the hazelnuts on a separate baking sheet and toast in the oven until fragrant and the skins begin to crack.
-
Wrap the warm hazelnuts in a kitchen towel and rub vigorously to remove most of the skins, then roughly chop and set aside.
-
Let the roasted bananas cool slightly, then peel and transfer the soft flesh to a bowl, mashing with a fork until smooth.
-
In a 6-quart saucepan, combine the cream, milk, half the chopped hazelnuts, granulated sugar, and brown sugar. Heat over medium, stirring occasionally, until steaming but not boiling.
-
Remove from heat, cover, and let steep to infuse the hazelnut flavor into the cream.
-
Strain the cream mixture through a fine-mesh sieve into a bowl, pressing on the hazelnuts to extract liquid, then discard the solids and return the liquid to the saucepan over medium-low heat.
-
In a separate bowl, whisk the egg yolks and salt until smooth.
-
Slowly ladle about 1 cup of the warm cream mixture into the yolks, whisking constantly to temper, then pour the yolk mixture back into the saucepan.
-
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 170°F.
-
Strain the custard through a fine-mesh sieve into a clean bowl, then stir in the mashed roasted banana, vanilla extract, and rum until fully combined.
-
Set the bowl over an ice bath and stir until cooled, then cover and refrigerate until completely chilled.
-
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a thick, soft-serve consistency.
-
Fold in the remaining chopped hazelnuts during the last minute of churning, then transfer to a lidded container and freeze until firm.
Rate this recipe
Roasted Banana and Hazelnut Ice Cream
Roasting bananas in their skins concentrates their sweetness and deepens their flavor into something closer to caramel, which gets folded into a hazelnut-infused custard base. Toasted, chopped hazelnuts add crunch against the dense, creamy texture. It's a satisfying make-ahead dessert for warm evenings or whenever bananas are overripe.
13 hr 1 quart 365 cal
Ingredients
- 4 ripe bananas, unpeeled
- 1 cup cup hazelnuts, raw
- 2 cups cups heavy cream
- 1 cup cup whole milk
- 3/4 cup cup granulated sugar
- 1/4 cup cup packed light brown sugar
- 5 large egg yolks
- 1/4 teaspoon teaspoon fine sea salt
- 1 teaspoon teaspoon vanilla extract
- 1 tablespoon tablespoon dark rum
Method
- 1
Preheat the oven to 400°F. Place the unpeeled bananas on a baking sheet and roast until the skins are black and the bananas feel soft all the way through.
- 2
Spread the hazelnuts on a separate baking sheet and toast in the oven until fragrant and the skins begin to crack.
- 3
Wrap the warm hazelnuts in a kitchen towel and rub vigorously to remove most of the skins, then roughly chop and set aside.
- 4
Let the roasted bananas cool slightly, then peel and transfer the soft flesh to a bowl, mashing with a fork until smooth.
- 5
In a 6-quart saucepan, combine the cream, milk, half the chopped hazelnuts, granulated sugar, and brown sugar. Heat over medium, stirring occasionally, until steaming but not boiling.
- 6
Remove from heat, cover, and let steep to infuse the hazelnut flavor into the cream.
- 7
Strain the cream mixture through a fine-mesh sieve into a bowl, pressing on the hazelnuts to extract liquid, then discard the solids and return the liquid to the saucepan over medium-low heat.
- 8
In a separate bowl, whisk the egg yolks and salt until smooth.
- 9
Slowly ladle about 1 cup of the warm cream mixture into the yolks, whisking constantly to temper, then pour the yolk mixture back into the saucepan.
- 10
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 170°F.
- 11
Strain the custard through a fine-mesh sieve into a clean bowl, then stir in the mashed roasted banana, vanilla extract, and rum until fully combined.
- 12
Set the bowl over an ice bath and stir until cooled, then cover and refrigerate until completely chilled.
- 13
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a thick, soft-serve consistency.
- 14
Fold in the remaining chopped hazelnuts during the last minute of churning, then transfer to a lidded container and freeze until firm.