Picked up a big bag of bananas for almost nothing back in June, so I decided to make this. It was pretty satisfying and is quite decadent tasting, despite the fact that the only non-nutritious ingredient is the sugar, of which there is not a lot per serving.
By the way, if you are tempted to reduce the amount of sugar, you’ll discover the ice-cream to be very difficult to serve. One of the things sugar does is restrict the freezing of the custard to a workable softness.
Made it a few more times after that, and then yesterday we picked up a full box of perfectly good, slightly frost-damaged bananas at The Old Farm Market on the Trans-Canada Highway, just inside of Duncan, BC., for only $5.
We’ll be drying the bulk of them in our new (to us) jumbo food dryer (formerly a warming cabinet for the Hudson’s Bay catering department), but I think a few other things are in order, this being one of them.
Making a double-batch so that we can take some later for NYE, and also have some at home tomorrow. I was reminded in looking up the recipe, that I’d shared it on the Facebook page, but had not added it here as yet.
- 1/2 cup Milk
- 1 cup Sugar
- 4 cups Milk
- 8 bananas Extra-ripe
- 1 pod cardamom
- 1 tsp Vanilla
- 1 Tbsp Candied Ginger
- Combine 1 cup sugar and 1/2 cup milk in a saucepan, with vanilla, ginger syrup, and a cardamom pod on a medium high heat. 2) Stir this slowly and constantly until it caramelizes to a dark golden brown. It should resemble brown sugar at this point and it will be thick..
- Stir this slowly and constantly until it caramelizes to a dark golden brown. It should resemble brown sugar at this point and it will be thick..
- Slowly add 4 more cups of milk.
- Continue to cook slowly at a low heat, stirring constantly, for about 15 minutes until it is reduced.
- Add 8 sliced very ripe bananas and cook the mixture for about five minutes. If you have time to freeze them before doing this, the custard will cool much faster.
- Put into a blender and liquify.
- Cool this mixture overnight in a refrigerator.
- Process in an ice cream maker until thick, then freeze for at least 2 hours before eating.