- 3 ripe bananas, sliced
- ¾ cup brown sugar
- ½ cup water
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp salt
- 5 to 6 egg yolks
- ¾ cup granulated sugar
- ½ cup chopped Bacon Peanut Brittle (see recipe) or alternatively cocoa nibs.
- In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the bananas, brown sugar, and water. Cook, stirring occasionally, until the bananas are completely mushy, about 10 minutes. (Don’t let it burn.) Transfer to a blender, reserving the saucepan. Process the banana mixture to a smooth purée. Set aside. Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
- In the reserved saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
- Meanwhile in a medium bowl, whisk together the banana purée, egg yolks and granulated sugar until well blended.
- Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
- Remove the custard from the heat and immediately pour it through the strainer into the clean blown you set up in the ice bath. Let cool, stirring occasionally.
- Transfer the custard to an ice cream maker and spin according to the manufacturer’s instructions. Right after spinning, fold in either the brittle or the cocoa nibs. Eat immediately or transfer to an airtight container, cover and freeze for up to 1 week.
Source: Godby, Jake; Vahey, Sean (2012-04-13). Humphrey Slocombe Ice Cream Book (Kindle Locations 1044-1053). Chronicle Books LLC. Kindle Edition.