Author Notes
I adapted this recipe from Mark Bittmans custard base for the Banana contest. —Emily G
Ingredients
- 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
Directions
-
The base follows the same core recipe as Bittman's custard recipe, stirring yolks and sugar together until thick.
-
Adding all but the vanilla extract, anf for this case bananas, to the saucepan until combined and turn on the heat.
-
Stir constantly, without letting it simmer, until it thickens and the base passes the spoon test.
-
I added the bananas here, while the cream was warming, to get the most flavor.
-
Once the base is done, you strain it, add the vanilla, and refrigerate for 2-3 hours. (I kept the bananas for a milkshake)
-
You could probably eat it frozen like this. But I have an ice cream maker so I pour the base into my Cuisinart.
-
I add grated cardamom, some extra vanilla if needed, the little bit of sea salt, and chocolate chips.
-
Then let it churn. And enjoy.
See what other Food52ers are saying.