A thick, creamy ice cream with a strong banana taste that has been enhanced with whisky. The perfect banana!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 hrs 30 mins |
| Total Time: | 6 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup very ripe bananas
- ½ teaspoon butter, melted
- 1 egg
- 1 ¼ cups white sugar
- ¼ cup brown sugar
- 1 tablespoon good quality bourbon whiskey (such as Maker’s Mark®)
- 2 cups heavy cream
Instructions
- Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
- Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.
- Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
- In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.
- Pour the ice cream base into an ice cream maker, and freeze according to manufacturer’s instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 19 g |
| Sodium | 46 mg |
| Sugars | 51 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! Easy to make, and I was extremely satisfied with the outcome. Next time I may add a teeny bit more whiskey, but it was still outstanding!
Flavour ok but the consisency of mashed banana spoils the ice cream
Jennr, thank you sooo much for posting this recipe! I think this is the best ice cream I’ve ever made. My husband said it’s to die for! I didn’t have bourbon whiskey so I subbed Capt Morgan rum. Served with a warm butter rum syrup and chopped walnuts.
This was awesome! I did make the change of using 2 Tbsp of rum instead of 1 Tbsp, and because I read the recipe wrong, I ended up combining the white sugar, brown sugar, egg, rum, and cream together while cold, so I heated the custard on a double-boiler so as not to curdle the egg yolks. Delicious recipe!