Banana Glace with Caramelized Almonds

Ingredients

• 4 ripe bananas 4 ripe bananas
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large egg yolks 4 large egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• 1/2 cup (100g) granulated sugar (for caramel sauce) 1/2 cup (100g) granulated sugar (for caramel sauce)
• 1/4 cup (60ml) water (for caramel sauce) 1/4 cup (60ml) water (for caramel sauce)
• 1/2 cup (60g) sliced almonds 1/2 cup (60g) sliced almonds
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 29g (23g sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a blender, puree the ripe bananas until smooth. Set aside.
2. 2.
   In a saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove from heat.
3. 3.
   In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined.
4. 4.
   Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
5. 5.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
6. 6.
   Remove from heat and stir in the pureed bananas. Allow the mixture to cool completely.
7. 7.
   Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
8. 8.
   While the ice cream is churning, prepare the caramel sauce. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar caramelizes and turns a deep amber color.
9. 9.
   Remove the caramel from heat and carefully stir in the butter until melted and well combined.
10. 10.
    Add the sliced almonds to the caramel sauce and stir until they are evenly coated.
11. 11.
    Spread the caramelized almonds on a parchment-lined baking sheet and allow them to cool completely.
12. 12.
    Once the ice cream has reached a soft-serve consistency, transfer it to a lidded container and fold in the caramelized almonds.
13. 13.
    Place the container in the freezer and allow the Banana Glace to firm up for at least 4 hours or overnight.
14. 14.
    Serve the Banana Glace in chilled bowls or cones, garnished with additional caramelized almonds if desired.

Treat your ingredients with care...

• Bananas — Use ripe bananas for the best flavor and sweetness. Overripe bananas will provide a stronger banana taste.
• Almonds — Make sure to slice the almonds thinly for even caramelization. Keep an eye on them while caramelizing to prevent burning.
• Caramel sauce — Be cautious when working with hot caramel. It can cause severe burns. Stir in the butter slowly to avoid splattering.

Tips & Tricks

• For an extra burst of flavor, add a splash of rum or bourbon to the ice cream mixture before churning.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• To enhance the caramel flavor, sprinkle a pinch of sea salt over the caramelized almonds before adding them to the ice cream.
• Experiment with different toppings such as chocolate sauce, whipped cream, or fresh berries to customize your Banana Glace.
• If you prefer a smoother texture, strain the banana puree before adding it to the custard base.

Serving advice

Serve the Banana Glace in chilled bowls or cones for a refreshing and elegant dessert. Garnish with a drizzle of caramel sauce and a sprinkle of caramelized almonds for an extra touch of indulgence.

Presentation advice

To create an appealing presentation, scoop the Banana Glace into individual serving bowls or glasses. Drizzle some caramel sauce over the top and sprinkle a few caramelized almonds. For an added touch, garnish with a fresh mint leaf.