Caramelized Banana Ice Cream

2 c. heavy cream 1 C. whole milk 1/2 C. sugar 2 eggs 2 t. vanilla
Servings 8


  • 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


  1. 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.
  2. 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.
  3. For the bananas:
  4. 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.
  5. When completely cooled, add to the ice cream mixture and churn according to your ice cream maker's instructions.