Brown Butter Banana Ice Cream
Recipe GLPR9466b995c3c282
A luxurious homemade ice cream that combines the nutty, caramelized flavors of brown butter with sweet ripe banana. Silky egg yolk custard infused overnight with browned butter and vanilla creates the base, which is then blended with mashed banana and churned to creamy perfection. Gluten-free and vegetarian.
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Ingredients
4 ounces unsalted butter
1/2 cup heavy cream
1 1/2 cups whole milk
4 large egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/2 vanilla bean, scraped
2 ripe bananas, mashed
Directions
Melt the unsalted butter in a small saucepan over medium heat, stirring frequently. Continue cooking until the milk solids brown and the butter develops a deep golden to dark brown color with a rich, nutty aroma. Some darkened solids at the pan bottom are normal and add to the flavor. Remove from heat and let cool for 5 to 10 minutes.
Once the brown butter has cooled slightly, whisk in the heavy cream, then the whole milk until fully combined. Transfer to a large container, cover, and refrigerate overnight to allow the brown butter flavor to fully infuse the dairy mixture.
The next day, whisk together the egg yolks with 1/4 cup of the sugar in a large bowl using a stiff whisk. Whisk vigorously until the mixture becomes pale yellow and reaches the ribbon stage (when the whisk is lifted, the mixture falls in a ribbon-like stream).
Remove the chilled butter-cream mixture from the refrigerator and gently stir it with a spoon, scraping the bottom and sides to dislodge any solidified butter pieces. Pour the mixture through a fine-meshed sieve into a medium saucepan, discarding any large solid butter pieces (these may be saved for baking).
Stir the remaining 1/4 cup of sugar and the scraped vanilla bean seeds into the strained mixture.
Place the saucepan over medium-high heat and bring to a full boil. Remove immediately from heat.
Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly. Whisk until thoroughly combined and the mixture reaches 160F to ensure the eggs are safely cooked. Add the salt and mix well.
Transfer the custard to a clean container and refrigerate until completely chilled, at least 4 hours or overnight.
Stir the mashed bananas into the chilled custard and refrigerate for at least 6 to 8 hours or overnight.
Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions.
For a soft serve texture, serve immediately. For firmer ice cream, transfer to an airtight container, cover the surface with plastic wrap to prevent ice crystals, and freeze for at least 2 to 3 hours before serving.
