Do you know what I did yesterday? I did something very adult, very grown up. I bought a car! I went to several car dealerships, wheeled and dealed, and drove myself home. Buses, trains, and borrowed rides are now a thing of the past.
Although I was sweating during the purchasing portion of the day, nothing made me more nervous than actually driving home. Here’s a secret, I’ve never driven in Brooklyn before. Scary, but true. For the past six years I’ve managed to avoid driving in my own city. It’s pretty easy to avoid driving when you don’t have a car! Luckily I made it home safe sound.
After a stressful experience you need something comforting. Ice cream is pure comfort for me. It’s in the freezer just hanging out waiting to comfort you after a rough day. Or waiting to celebrate with you after a fantastic day. Or just there for a regular day. Ice cream is a fantastic friend.
This particular batch of ice cream is full of comforting and familiar flavors. The ice cream starts with a roasted banana custard. Custard-based ice creams are rich and velvety on their own, but when you add toasted, roasted pureed bananas you get some magic. The textures are soothing on the tongue and there is no gross artificial banana flavor here, just pure banana goodness.
Since I can’t leave anything alone I began to think about accompaniments to banana and chocolate and peanut butter sounded like the right choices! A sweet, chewy peanut butter fudge ribbon and a decadent chocolate swirl were the right decisions. They added sweetness and dimension to a simple banana base. Banana, chocolate, and peanut make a tasty threesome sure to improve any stressful day!
One Year Ago – Shepherd Salad
Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl
Ice Cream adapted from Zoe Bakes
Peanut Butter Fudge created in my Mind’s Eye
Chocolate Swirl adapted from Baking Illustrated, page 499
Yield – almost 2 quarts
Roasted Banana Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 vanilla bean, split & seeded
1 cup sugar
10 egg yolks
2 tablespoons banana liqueur
4 bananas, as brown as possible
- Place the bowl of the ice cream maker in the freezer at least 24 hours before you want to make the ice cream.
- Heat the cream, milk, vanilla bean seeds, and split vanilla bean pod in a medium saucepan until it simmers. Turn off the heat and let the mixture steep for 30 minutes.
- In a large bowl whisk together the sugar and egg yolks until pale yellow. Meanwhile heat the milk mixture back to a simmer.
- Slowly whisk the hot milk into the eggs to temper the eggs. Once the eggs are warm add them to the pot on the stove.
- Whisk and heat until the mixture thickens.
- Strain through a fine sieve into a clean bowl and stir in the banana liqueur.
- Set aside to cool.
- While this is going on you can roast your bananas: Place the bananas on a foil lined baking sheet, do NOT skip the foil. Poke a few holes in each banana and bake at 350 F for 30-40 minutes.
- Let cool slightly and then squeeze the banana inside into a bowl. Use a food processor or immersion blender to puree the bananas smooth.
- Stir the bananas into the ice cream base and refrigerate overnight to allow the flavors to marry and the custard to ripen.
- Churn the ice cream according to your manufacturer’s directions.
- Once churned layer the ice cream with dollops of peanut butter fudge and swirls of chocolate. I made three such layers.
- Freeze overnight to harden.
Peanut Butter Fudge
2 cups mini marshmallows
1/2 cup creamy peanut butter
1/4 cup heavy cream
2 tablespoons light corn syrup
- In a medium saucepan heat the marshmallows until they melt. Whisk in the peanut butter, cream, and corn syrup.
- Heat and whisk until everything is combined.
- Turn off the heat and set aside.
3/8 cup heavy cream
1 1/2 tablespoons corn syrup
pinch of salt
3 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter, cut into small pieces
- Heat the cream, corn syrup, and salt until the mixture simmers in a small saucepan. Once simmering turn off the heat and add in the chocolate. Let this sit for a few minutes before stirring to combine.
- Stir in the butter. Set aside.