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Caramel Banana Chocolate Chip Ice Cream

 

.
36

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

3

hrs

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

567 g bananas
peeled
473 ml light cream (half&half)
355 ml sugar
granulated
6 each egg yolks
*
0.6 ml lemon juice
*
237 ml chocolate
*
473 ml heavy whipping cream

Directions

Peel the bananas.

Using a slotted spoon, smash them to a rough-textured consistency in a stainless steel bowl.

Cover with film wrap and set aside.

Place ½ cup of sugar and the lemon juice in a 2½-qt saucepan.

Stir with a whisk to combine (the sugar will resemble moist sand).

Caramelize the sugar for 5 to 6 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes).

Reduce the heat to medium.

Carefully and slowly pour the heavy cream, then the half-and-half into the caramelized sugar (the mixture will steam and boil rapidly as the cream is added).

Add ½ cup of sugar and whisk to dissolve.

Bring to a boil, about 5 minutes.

Combine all the ingredients and freeze.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 32853% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 32mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 15% Vitamin C 8%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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