This recipe is near and dear to my heart, as it was the first homemade recipe that people tried and wanted to buy from me. It was also one of my first recipes to actually be written down so that I could repeat it exactly, rather than just improvising off the top of my head. And, honestly, I think it’s one of my life’s greatest contributions to the world.
While my standard recipe calls for egg yolks, I’ve discovered that for ice creams with banana, you can actually leave out the eggs. Banana does much the same job that egg yolks do in terms of binding everything together and creating a dense, creamy texture. This makes it a slightly cheaper recipe to make (especially if you’re wanting to double the batch size), and of course makes it great for families with egg allergies.
If you have a churner with its own freezing element and want to make it a little boozier, you can probably get away with adding an extra ounce or two of spiced rum. But if you just have a frozen-bowl style machine, using more than 3 oz is likely to prevent a good freeze from happening.
- 1 pint milk
- 1 pint heavy cream
- 1 1/4 cup raw cane sugar
- 1/4 cup brown sugar
- Pinch of sea salt
- 5 cinnamon sticks, broken into smaller pieces
- 1 large banana
- 3 oz dark spiced rum
- Combine milk, cream, 1 cup of cane sugar, brown sugar, and salt in a medium stock pot or saucepan. Stirring frequently (especially until mixture is fully combined), bring to 160˚ F over medium-high heat.
- Turn off heat and add cinnamon sticks. Stir briefly to make sure all sides of cinnamon sticks are wet in the base, cover stock pot and allow to steep for 15 minutes.
- Meanwhile, peel and slice the banana into bite-sized pieces. Place in a small stockpot or saucepan and cover with the remaining 1/4 cup cane sugar (more if needed to cover evenly). Toss the banana and sugar mixture to evenly coat the bananas, and cook over medium-low heat, stirring occasionally to prevent burning, until the water has cooked out of the banana and the compote is thick and sticky like jam, 20-30 min (see the Cooking Fruit page for instructions and tips on cooking fruit).
- After the cinnamon sticks have steeped for 15 minutes, use a spoon or mesh strainer to pull out as much as possible and dispose of them. Stirring frequently, bring the mixture to 170˚ F and turn off heat.
- Pour the cooked based through a fine mesh strainer and into a heat-safe bowl. Place bowl in refrigerator and allow to chill, uncovered, until the base is cool to the touch, stirring occasionally to decrease cooling time.
- When the banana compote has reduced and thickened to the point that it holds its shape for a moment when it is stirred, take the compote off the heat and pour it into a small bowl or jar. Allow to chill, uncovered, in the refrigerator until it and the base are cool to the touch.
- When the base and the banana compote are cool to the touch, add the compote and 3 oz. of spiced rum to the base. With an immersion blender (or in a food processor), blend until smooth. Cover, place in the refrigerator, and allow to set for at least 4-5 hours.
- After allowing the base to set, whisk or immersion-blend it thoroughly again.
- Set up your churner.
- Pour the base into the churner and turn the cycle on. Allow the ice cream to churn and freeze until it has the consistency of thick soft-serve throughout, 15-30 minutes depending on your churner.
- Pour the ice cream into a freezer-safe container and cover. Allow the ice cream to harden to a consistent texture throughout, roughly 6-8 hours depending on your freezer.
I hope you enjoy this delicious recipe, which is sure to be a new flavor combination for even the most seasoned ice cream connoisseur. Let me know what you think, and how yours turns out!