Recently I discovered that I like peanut butter and bananas together! I have heard of this “so called” sandwich before and always wrote it off as some sort of weird kid combo I just never got into. And to think, I never even tried it. I have also been trying to incorporate my favorite Peanut Butter Truffle into an ice cream recipe and then realized, I should swirl it into this roasted banana.
Recipe: Roasted Banana Ice Cream
Ingredients
Banana Ice Cream:
1 ripe medium banana with deep yellow skin
1.5 cups whole milk
2/3 cup granulated sugar (divided in half)
1 tsp vanilla extract
4 extra large egg yolks
2 cups heavy cream
Peanut Butter Ganache:
4 oz. milk chocolate (35 to 40%) finely chopped
3 oz. heavy cream
1 oz. inverted sugar
2.5 tbl peanut butter
Instructions
Preheat the oven to 400 degrees. Place the banana in a small baking dish and roast for about 20-25 minutes. The skin will turn black and start to bubble. Cool banana completely then peel and mash. Cover and refrigerate until needed.
In a small saucepan stir together milk, 1/3 cup sugar, and vanilla until sugar melts. Bring to a simmer.
Meanwhile combine the egg yolks and remaining sugar into the bowl of a stand mixer, fitted with the whip attachment. Beat on medium-high speed until mixture is pale and thick, about 5 min.
Switch the mixer to low speed and slowly add the hot milk mixture, just until combined. Do not beat to a froth.
Pour all contents from the bowl into your sauce pan and cook over medium heat. Stirring constantly, until the custard coasts a spoon and reads 160 degrees on an instant read thermometer. About 5 min.
Pour custard through a fine mesh sieve into a bowl and stir in heavy cream.
Cover and refrigerate over night.
The next day churn the custard in an ice cream maker according to manufacturers instructions. Then fold in mashed banana by hand.While the ice cream is churning you can make the peanut butter ganache. But be sure to have everything ready because ganache needs to cool to about 75 degrees before you swirl it into the ice cream.
Place the chocolate in a double boiler over med-low heat. Stiring frequently until choc melts and reaches about 116 degrees.
Meanwhile in a small sauce pan place cream and inverted sugar together, also over med-low heat. Stiring frequently until mixture reaches 116 degrees as well.
When both have reached 116 degrees place the chocolate first in a small bowl and then pour the cream mixture over it. Mix with an immersion blender for about one min or until mixture has a pudding like consistency.
Then add the peanut butter and blend again until fully incorporated.Once the ice cream has been churned and the banana folded in, you may then carefully swirl in the peanut butter ganache. Do this using a squeeze bottle or pastry bag and a butter knife. Make sure the ganache has cooled to about 75 degrees first. This prevents it from “mixing” too much into the ice cream and melting it. This ice cream is also best served after 24 hours of freezing for enhanced banana flavor.
Cooking time (duration): 1 hr (overnight prep)
Number of servings (yield): 4
Meal type: dessert
Copyright © Lady Chocolatier.
