Caramelized banana ice cream. A beautifully mild banana flavor, a perfect amount of sweetness and the brown sugar and cinnamon round out the flavor palate.
One of my fondest memories of celebrating 4th of July was my Dad making vanilla ice cream in one of those old hand cranked ice cream makers. You know the ones, wood framed, packed with ice and rock salt and lots of good ol American muscle to bring it to just the right consistency…sigh.
I’ve never made ice cream like that, which is basically A no cook ice cream recipe. All of my ice cream recipes are made using a custard method, where cream and milk are heated on the stove top and then slowly added to eggs to temper, as not scramble or cook the eggs. The mixture is then refrigerated over night to allow it to expand. In all reality, you’re making frozen custard.
I’ve been wanting to make banana ice cream. I’m pretty much a “plain-vanilla girl” when it comes to ordering ice cream out, but I used to love getting banana milkshakes from the Dolly Madison Store. Man they’re the best. Anyone had ’em?
I’ve not been to Dolly Madison in probably 20 years. Google tells me there are still a couple of stores in Denver and Dollymadison.com tells me this: “Cakes and pastries fine enough to serve at the White House.” That is how Roy Nafziger, IBC’s founder, described his Dolly Madison® snack cakes at their introduction in 1937. Roy’s fascination with the First Lady Dolly Madison lent him the name and inspiration to create a high quality snack fit for a socialite like Madison yet affordable for everyone.
So there ya have it…wonder if they even still make ice cream?
Love banana ice cream? You won’t want to miss my Brown Sugar Banana Milkshake Recipe
I love custard based ice cream recipes for homemade. Let’s get started.
- 2 cup heavy cream
- 1 Cup whole milk
- 1/2 Cup sugar
- 2 eggs
- 2 teaspoons vanilla
- For the Bananas:
- 4 ripe bananas sliced into 1/2 - 1 inch segments
- 1/4 Cup brown sugar
- 1 teaspoon cinnamon
- 1 Tablespoon butter melted
- Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it steamy. Meanwhile, whisk sugar and eggs together in a bowl. When milk is hot, slowly...and I mean slow as you can...drizzle the milk into the sugar/egg mixture, stirring constantly.
- Pour the milk, eggs and sugar back into the sauce pan and heat until thickened, again stirring constantly. It should reach the consistency of liquid pudding. Remove from heat and when it reaches room temperature add the cream and vanilla. Refrigerate overnight so that the mixture volumizes. Do not short cut this step.
- For the bananas:
- Preheat oven to 400 degrees. On a foil lined pan place the sliced bananas and sprinkle with sugar, cinnamon and drizzle with the butter. Bake for 20 minutes. Look at all that ooey banana gooey goodness. Let mixture cool then puree in a food processor.
- When completely cooled, add to the ice cream mixture and churn according to your ice cream maker's instructions.
Caramelizing bananas. Preheat oven to 400 degrees.
On a foil lined pan place the sliced bananas and sprinkle with sugar, cinnamon and drizzle with the butter.
Bake for 20 minutes. Look at all that ooey banana gooey goodness. Let mixture cool then puree in a food processor.
When completely cooled, add to the ice cream mixture and churn according to your ice cream maker’s instructions.
All flavors are good very good together, nothing overwhelms, it’s just flat out sinfully delicious.
So with all that said, I’m going to grilll up some burgers, toss together a salad, have some banana ice cream for dessert and go watch our Highlands Ranch Community Fireworks display. (this post contains affiliate links.)
Carmelized Banana Ice Cream …It’s What’s For Dessert For All Your Independence Day Burgers And Dogs
doggybloggy says
July 5, 2010 at 11:22 pmI love the idea of this ice cream – its on my list of special flavors I will be making this summer – thanks.
leaannbrown says
July 6, 2010 at 3:42 pmI’ve still got your blueberry ice cream bookmarked. I’ve Gotta give that a try too.
girlichef says
July 6, 2010 at 12:01 amI have never even heard of Dolly Madison doing ice cream in any form…but it sounds nummy! Although, not as nummy as yours…omg, drooling!! I wish I had a big bowl right here. right now.
leaannbrown says
July 6, 2010 at 3:43 pmThe longer it sits in the freezer, the cinnamon is coming on a little strong. I might cut back on that next time. I love ice cream!
Chilebrown says
July 6, 2010 at 12:46 ami bet Elway has this a lot. It sounds pretty delish! thanks for the inspiration!
leaannbrown says
July 6, 2010 at 3:44 pmyes, with his Oakland Raider Cheerleader wife!
Zia Liz says
July 6, 2010 at 12:23 amIsn’t cooking with Dad the best?! And yes, I love a custard-based ice cream too… much creamier. Thanks for a wonderful post!
Joanne says
July 6, 2010 at 12:48 amNo internet PLUS reruns! yikes. Sounds like a call for ice cream for sure.
Caramelized bananas sound dreamy to me right now! Especially in ice cream. Yum!
My Kitchen in the Rockies says
July 6, 2010 at 1:00 amReminds me of a baked banana at Chinese restaurants. I am sure it tastes lovely in an ice cream. Great idea.
leaannbrown says
July 6, 2010 at 3:45 pmI’ve never had baked banana ice cream at Chinese Restaurants…where have I been?
Chef Dennis says
July 6, 2010 at 1:10 amI do remember Dolly Madison Ice Cream! I haven’t seen it in a long time though…those caramelized bananas look so good!
what a wonderful ice cream that must have been!!
Larry says
July 6, 2010 at 11:50 amThat looks outstanding – we made ice cream here yesterday as well, but just your basic vanilla
leaannbrown says
July 6, 2010 at 3:46 pmPlain ol vanilla is my absolute favorite.
Vickie says
July 6, 2010 at 12:15 pmHere you go again, with your delicious ice cream making self. Naughty, I tell you! 😀 Speaking of naughty, all I could think of was how much this would taste like a banana split and that I could add chopped walnuts and a teaspoon of strawberry jam or chocolate sauce to further that idea. I love this recipe and that CUTE banana dish!
leaannbrown says
July 6, 2010 at 3:47 pmI kept wanting to add something on top, but Bob yelled “leave the damn thing alone” … 🙂
I knew you’d notice that dish!
Vino Luci Style says
July 6, 2010 at 1:20 pmI would call this Bananas Foster Ice Cream; my all time favorite banana dessert incorporated into ice cream…oh my!
leaannbrown says
July 6, 2010 at 3:47 pmhmmmm….I bet a little rum might be pretty tasty in that recipe.
buffalo dick says
July 6, 2010 at 4:30 pmTwo of my favorite flavors!
leaannbrown says
July 6, 2010 at 6:14 pmI thought about throwing some peanut butter in and calling it Elvis Ice Cream
Chris says
July 7, 2010 at 10:37 pmYes, I remember the days of cranking out the ice cream manually! I like your “bananas ice cream foster” here, nice…errrr…ice idea!
Chili says
July 7, 2010 at 11:26 pmHow about this banana ice cream with a peanut butter sauce on top!!! Elvis would loved it. He is still alive you know.
Steph says
July 11, 2010 at 7:59 pmthis sounds like bananas foster ice cream! YUM!
Jess says
August 6, 2010 at 6:49 pmI made this ice cream without any modifications and it was amazing! I’ve made quite a few ice creams for my friends, and they all agreed that this was their absolute favorite! The carmelized banana flavor really comes through. Thanks!
FOODESSA says
August 11, 2010 at 11:40 pmAny ice cream having the words banana and caramelization in the same sentence…has got to be delicious ;o)
Flavourful wishes,
Claudia