Friday, May 30, 2014


banana ice cream with caramelized bananas, food styling and recipe by judi orlick, photography by michael marquand. bananas are found everywhere in southeast asia. this dessert is a decadent, indulgent homage to this well-known fruit. 


8 ripe bananas, divided
1 1/2 cups heavy cream
1 1/4 cups sugar, divided
1 vanilla bean, seeds scraped out of pod
1 tbsp lemon juice
2 tbsp. butter, room temperature

banana ice cream:

1. peel 6 bananas, cut into large pieces, and freeze overnight in a plastic baggie. 
2. add heavy cream, ¾ cups sugar, and vanilla seeds to a small pot. stir over medium heat until sugar    
    is dissolved, and cream starts to simmer. remove from heat. 
3. pour mixture into a medium bowl. place bowl in an ice bath (large bowl filled halfway with ice and  
    water). stir occasionally, about 20 minutes, until mixture has cooled thoroughly.
4. remove bananas from freezer. thaw slightly for 15 minutes. lace in food processor bowl with lemon 
    juice. pulse 8-10 times. turn food processor on. slowly add chilled cream mixture. process until
5. transfer to a bowl, cover, and chill mixture in refrigerator 3-4 hours. 
6. pour mixture into an ice cream maker and churn, following the manufacturer’s instructions, about  
    25-30 minutes.
7. transfer ice cream to an airtight container and freeze until hardened, about 3-4 hours. makes about
    1 1/2 quarts.

caramelized bananas:

1. peel remaining two bananas and slice in half. slice each half lengthwise. set aside. 
2. add remaining ½ cup sugar to large skillet over medium-high heat. cook until sugar is melted and 
    amber in color. add butter and stir until smooth.  add banana pieces flat side down. cook until
    bananas are caramelized and golden-brown, about 2-3 minutes. 
3. divide caramelized bananas equally onto 4 plates. spoon sauce over bananas, and serve with the
    banana ice cream. 

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