Roasted Banana Chocolate Chip Ice Cream

I realize that I said from here on out the recipes on this blog would be healthy (and they will, I have not given up on that). But sometimes in life little opportunities come along. I was given the opportunity to taste test an ice cream recipe for food52.com. Well actually, I volunteered. But either way, what I am trying to do is get my name out there.

This is not a healthy recipe, and I could not "healthify" it this time around because it was a true taste test and I had to execute the recipe exactly as it was written. I will say that is does not taste as rich as it is though. Some custard style ice creams that I have had leave what feels like a filmy coat of grease all up in your mouth. But this particular recipe? Not so, not so.

In fact, this ice cream is incredible. It is not overly sweet and the bitterness of the semi-sweet chocolate chips adds a balance and bite to the flavor of the roasted bananas. Speaking of roasting bananas, all it really does is bring out the natural sugars and sweetness that the banana already has. In this ice cream, when combined with the custard, the roasted bananas create a light and creamy vanilla caramel-y de-lish flavor. If you make this, don't skip roasting the bananas. You will be sorry if you don't.

When I was eating this ice cream it reminded me of a Banana Creamie. If you are from Utah or Idaho, you know what I am talking about. If not, find a Banana Creamie near you. Then make this ice cream. I promise if you sit down and take a lick of the Banana Creamie followed by a spoonful of this homemade ice cream, you will find that the flavor and creaminess of each one are near exactly the same.

Roasted Banana Chocolate Chip Ice Cream

Ingredients

• 2 cups heavy cream
• 2 cups milk
• 1/2 cup sugar
• 3 ripe bananas, cut in half legthwise, and again, in half
• 2 teaspoons vanilla
• 1/3 cup semi-sweet chocolate chips
• 1/2 lemon
• 8 egg yolks

Cooking Directions

1. Heat the oven to 400 degrees. Place the sliced bananas face down on a Silpat or parchment paper lined baking sheet. Roast for about 10 minutes until they are slightly browned and natural sugar has released and become crispy at the edges. Remove and set aside to cool. Squeeze lemon juice over bananas and mush them up well. Refrigerate.
2. Combine the milk and the cream and 1/2 of the sugar and bring to a boil. Meanwhile whisk together the egg yolks and the remaining sugar until thick.
3. Temper the eggs with 1/3 the hot milk mixture, whisking until combined. Return the mixture to the milk mixture and continue to heat while stirring until it can coat the back of a wooden spoon, add in vanilla.
4. Remove from the heat and strain the mixture in to a bowl over an ice bath. Let cool and store in the fridge for several hours or overnight.
5. Add custard and bananas to ice cream maker and process per the ice cream machine's directions. A few minutes prior to finishing add in the chocolate chips and process until evenly distributed.

Recipe by Food52.com

4 out of 5 stars

Yield: 8 (1/2 cup) Servings

Please note that I have added a printable recipe button at the bottom of each post starting with this one and it will be on all other posts with recipes from here on out.