Infused Banana Ice Cream

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A great way to get a lot of banana flavour is to infuse very ripe bananas with the milk and cream. I also added melted chocolate at the end of churning because who doesn't like chocolate. This recipe is inspired by "Hello my name is Ice Cream" by Dana Cree.

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Recipe Details

Recipe Stats
Ingredients	Cream, Milk, Sucrose, Egg yolk, Skim milk powder, Dextrose, Vanilla extract, Salt, Stabilizer
Uses Chart	Ice Cream Base (Default)

Ingredients

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Instructions

1 Use 3-4 very very ripe bananas.
2 Heat the milk, cream and sucrose until boiling.
3 Infuse with bananas and store in fridge for 2-24 hours. The longer the more flavour you will get.
4 Strain bananas.
5 Ok now your mix will have lost some weight. The cream+milk+sucrose should weigh 830g, your mix now probably weighs around 700g.
6 Add back cream and milk (50/50) for the weight lost in the infusion. (approx 100-150g)
7 Combine all other dry ingredients and mix well.
8 Start heating the mix in a pot.
9 Whisk in the dry ingredients.
10 Add the egg yolks and whisk to combine.
11 Slowly heat to 83C (181F) while stirring.
12 Transfer to a ziplock bag and chill in cold water or ice water.
13 Add the vanilla extract (can also be added just before churning)
14 Age in fridge for at least 4 hours or best overnight.
15 Run in ice cream machine.
16 -----
17 If adding chocolate
18 Melt 100g dark chocolate with 1 tsp neutral coconut oil. (I melt in the microwave)
19 When the ice cream is almost done, pour in the chocolate in a fine drizzle.

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