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F*CK YES Roasted Banana + PB Ice Cream

Filed in: sweet

Creamy custard ice cream with cinnamon kissed roasted bananas and peanut butter in chocolate dipped waffle cones! 

Roasted Banana and Peanut Butter Ice Cream | Anisa Sabet | The Macadames-4411

Recipe for Roasted Banana and Peanut Butter Ice Cream by Anisa Sabet for The Macadames. 

Today’s recipe was inspired by a recent trip to Italy, where of course, we ate all the gelato. My favourite flavours are the egg cream and hazelnut. However I did try a banana one which I fell in love with, I could only find it in one shop in Positano, and I returned to many times over – I couldn’t get enough.

I’ve made my own version using roasted bananas and peanut butter (match made in heaven right?) which goes perfectly with a simple custard base.

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Ingredients (makes 2L):

For the roasted banana: 

  • 2 bananas, cut in half lengthwise
  • Dusting of cinnamon
  • Pinch of sea salt
  • Pinch of sugar
  • Dots of butter

 

For the ice cream:

  • 2 cups whole milk
  • 1 & 1/4 cups pure cream
  • 6 egg yolks
  • 1 cup caster sugar
  • Good pinch sea salt
  • 1 teaspoon vanilla extract
  • 1/3 cup peanut butter (add more if you like)

 

For the cones: 

  • Store bought waffle cones
  • Dark chocolate, melted
  • Crushed peanuts

 

Method:

1. To roast the bananas: Preheat oven to 200°C.

2. Cut the bananas (still in their skins) in half lengthwise and place on baking sheet, skin side down. Sprinkle with cinnamon, sugar, salt and dot with butter. Bake bananas for 15 minutes or until the skins turn black then set aside until cool enough to handle. Once cooled, scoop the bananas out of their peels into a small bowl and mash them with the back of a fork until they’re very smooth. Set aside.

3. To make the ice cream: Heat the milk and cream in the saucepan until just simmering. Allow to temper for 10 minutes. Meanwhile beat the egg yolks and sugar until smooth. Slowly ladle the milk mixture over the eggs until all the milk is finished.

4. Pour the mixture back into the saucepan and cook on a very low heat until thickened. Take your time with this so as not to curdle the eggs. Pour into a blender, add the vanilla, salt, roasted banana and peanut butter, and lightly blend until smooth.

5. Cool ice cream mixture completely then pour into your ice cream maker and follow manufacturers instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.

6. Transfer to a freezer safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too. If you freeze overnight, you should get it out at least 10 minutes before you want to serve.

7. To make the cones: dip the edge of the waffle cones in melted chocolate, then dip into a shallow bowl of crushed peanuts.

Storage: ice cream will keep in an airtight container in the freezer for up to a 3 weeks.

Bon appétit!

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For another similar recipe, try my White Chocolate And Raspberry Ripple Ice Cream.

White Chocolate and Raspberry Ripple Ice Cream | Anisa Sabet | The Macadames-12-1

Or my Panettone Ice Cream.

panettone-ice-cream-anisa-sabet-the-macadames-14-2

Anisa – The Macadames. xx

comments +

  1. Jordana

    December 30th, 2017 at 8:43 am

    The ingredients don’t list buttermilk, however it is included in the method.
    It also says to turn the oven down to 160 after removing the bananas, but the oven doesn’t get used again.
    Am I missing something?

  2. Anisa

    December 30th, 2017 at 11:21 am

    So sorry lovely, this was a complete typo from one of my previous recipes using the roasted bananas. There is no buttermilk, just mash the bananas – then mix through the custard. Oven also not used again. So sorry!

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