Author Notes
I adapted this recipe from Mark Bittmans custard base for the Banana contest. —Emily G
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Ingredients
- Egg yolks, granulated sugar, half and half, heavy cream, vanilla extract, salt, bananas
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6
Egg yolks
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.5 cups
Sugar
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2 cups
Half & half
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1 cup
Cream
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1/4 teaspoon
Kosher salt
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2 teaspoons
Vanilla
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2
Whole ripe bananas
- Chocolate chips, vanilla sea salt, vanilla, cardamom
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1 packet
Guittard chocolate chips
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2 pinches
Vanilla sea salt
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1/2 teaspoon
Vanilla extract (optional)
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3-4
Grated cardamom pods
Directions
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The base follows the same core recipe as Bittman's custard recipe, stirring yolks and sugar together until thick.
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Adding all but the vanilla extract, anf for this case bananas, to the saucepan until combined and turn on the heat.
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Stir constantly, without letting it simmer, until it thickens and the base passes the spoon test.
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I added the bananas here, while the cream was warming, to get the most flavor.
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Once the base is done, you strain it, add the vanilla, and refrigerate for 2-3 hours. (I kept the bananas for a milkshake)
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You could probably eat it frozen like this. But I have an ice cream maker so I pour the base into my Cuisinart.
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I add grated cardamom, some extra vanilla if needed, the little bit of sea salt, and chocolate chips.
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Then let it churn. And enjoy.
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