Banana Chocolate chip Ice Cream

By Emily G
March 31, 2018
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Banana Chocolate chip Ice Cream


Author Notes: I adapted this recipe from Mark Bittmans custard base for the Banana contest. Emily G

Makes: 1-1.25 quarts

Egg yolks, granulated sugar, half and half, heavy cream, vanilla extract, salt, bananas

  • 6 Egg yolks
  • .5 cups Sugar
  • 2 cups Half & half
  • 1 cup Cream
  • 1/4 teaspoon Kosher salt
  • 2 teaspoons Vanilla
  • 2 Whole ripe bananas

Chocolate chips, vanilla sea salt, vanilla, cardamom

  • 1 packet Guittard chocolate chips
  • 2 pinches Vanilla sea salt
  • 1/2 teaspoon Vanilla extract (optional)
  • 3-4 Grated cardamom pods
  1. The base follows the same core recipe as Bittman's custard recipe, stirring yolks and sugar together until thick.
  2. Adding all but the vanilla extract, anf for this case bananas, to the saucepan until combined and turn on the heat.
  3. Stir constantly, without letting it simmer, until it thickens and the base passes the spoon test.
  4. I added the bananas here, while the cream was warming, to get the most flavor.
  5. Once the base is done, you strain it, add the vanilla, and refrigerate for 2-3 hours. (I kept the bananas for a milkshake)
  6. You could probably eat it frozen like this. But I have an ice cream maker so I pour the base into my Cuisinart.
  7. I add grated cardamom, some extra vanilla if needed, the little bit of sea salt, and chocolate chips.
  8. Then let it churn. And enjoy.

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