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Honey Roasted Banana Ice Cream Recipe

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★★★★★

5 from 116 reviews

This Honey Roasted Banana Ice Cream recipe combines the natural sweetness of roasted bananas with a creamy, custard-style base. Roasting the bananas intensifies their flavor, while the luxurious custard base made with egg yolks, heavy cream, and half and half provides a rich, smooth texture. The gentle roasting and custard process create a decadent homemade ice cream perfect for banana lovers.

Ingredients

Scale

Roasted Bananas

  • 3 Ripe Bananas, peeled
  • 2–3 Tbsp Honey (hot honey optional)
  • 1 Tbsp Butter

Ice Cream Base

  • 1 1/2 cups Heavy Whipping Cream
  • 1 1/2 cups Half and Half
  • 1/4 cup Sugar
  • 6 Egg Yolks
  • 1/4 cup Light Corn Syrup
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt

Instructions

  1. Roast Bananas: Preheat your oven to 325°F (163°C). Place the peeled bananas in a non-stick sprayed baking dish. Sprinkle them with honey or brown sugar and dot with 1 tablespoon of butter. Bake for 25-30 minutes, until thoroughly roasted and fragrant. Keep an eye on the bananas to make sure the butter and sweetener don’t burn. Remove and let cool completely, or refrigerate overnight.
  2. Prepare Banana Purée: Once the roasted bananas are cooled, either mash them by hand or blitz them in a food processor for a smooth puree, depending on your texture preference for the ice cream.
  3. Heat Cream Base: In a large saucepan with a rounded bottom, combine the heavy cream, half and half, light corn syrup, salt, and vanilla extract. Heat over medium-low heat, stirring frequently and bringing it just to a light simmer. Avoid boiling.
  4. Whisk Egg Yolks & Sugar: While the cream heats, whisk together the egg yolks and sugar in a medium bowl until the mixture is light, fluffy, and the sugar dissolves, about 3 minutes.
  5. Temper Eggs: Slowly whisk about 1 cup of the hot cream mixture into the egg yolks to gently raise their temperature and prevent curdling. Repeat with a second cup of the cream.
  6. Cook Custard: Pour the tempered egg mixture back into the saucepan. Stir constantly and gently heat the mixture to 180°F (82°C) using an instant-read thermometer. Do not allow the mixture to boil to avoid scrambling the eggs.
  7. Add Banana Purée: Stir the smooth banana purée into the custard base until completely combined.
  8. Strain Mixture: Place a large bowl beneath a wire mesh sieve and strain the custard to remove any bits of cooked egg or banana chunks, ensuring a silky smooth ice cream base.
  9. Chill Overnight: Cover the bowl and refrigerate the ice cream base overnight to fully chill and develop flavors before churning or freezing according to your preferred ice cream method.

Notes

  • Use very ripe bananas for the sweetest, most flavorful ice cream.
  • Keeping the roasting temperature at 325°F ensures bananas caramelize without burning.
  • Tempering eggs carefully is essential to prevent scrambled eggs in the custard base.
  • Cool the custard base completely before chilling overnight to achieve the best texture.
  • If you don’t have corn syrup, you can substitute with an equal amount of honey or glucose syrup for similar texture.
  • The recipe assumes you will churn the ice cream after chilling; if not, freeze and stir every 30 minutes for a few hours to break up ice crystals.

Keywords: Honey Roasted Banana Ice Cream, homemade banana ice cream, roasted banana dessert, custard ice cream, banana ice cream recipe

Find it online: https://thefoodrecipe.com/honey-roasted-banana-ice-cream-recipe/