Banoffee Ice Cream Food

BANOFFEE ICE CREAM

Steps:

• Peel ripe bananas and place them in chunks, inside a blender. Set aside.
• In a medium bowl, thoroughly whisk together the egg yolks and sugars. Set aside.
• Using a medium saucepan, heat the heavy cream, milk and pinch of salt until hot and steamy, but NOT boiling. Stirring regularly with a spatula.
• When the milk is hot and steaming, using a ladle, slowly transfer, and whisk, a ladle full of the hot mixture into the egg and sugars, tempering the egg. Do this again with one more ladle of hot liquid.
• Once tempered, slowly add the egg liquid back into the hot saucepan, stirring constantly. Stir the mixture until it becomes a custard. Meaning, the liquid has thickened enough to coat a spatula. During this time the sauce pan should always stay under a boil. Be patient, as this process can take 10 minutes, or longer, but watch carefully, in case it thickens faster than usual.
• Once thickened, and generously coating a spatula, pour the custard over the bananas in the blender. Pulse the mixture until just smooth. Don't over blend.
• Once blended, pour the banana custard through a fine mesh sieve, into a large bowl. Stir in the vanilla. Let the custard cool for a few minutes, before transferring the liquid into a large zip lock bag. Refrigerate for three to five hours.
• Once the custard has properly chilled, and an hour before churning the ice cream, make the caramel.
• Using a small saucepan, add the butter, brown sugar and cream, and heat over medium low. Stir constantly, until it reaches a boil. Allow the mixture to boil, without stirring, for 2 minutes.
• Remove from heat and stir in the vanilla and salt. Transfer caramel into a bowl and set aside.
• While the caramel is cooling, make the graham cracker crumble. Using a food processor, pulse the graham cracker until its chunky. The goal is to have some fine crumbs along with some larger pieces to give varying texture to the ice cream.
• Mix the graham cracker with the melted butter. Set aside.
• Once the custard has properly chilled and the caramel is cool, set up the ice cream mixer, and churn the ice cream according to the manufactures instructions. Don't be alarmed if the custard has thickened substantially before adding it to the mixer. Make sure a designated ice cream container, with a fitted lid, is set aside, and a spot in the freezer is cleared for the ice cream.
• Once the ice cream has thickened, about the consistency of thick soft serve, put all but two tablespoons of the graham cracker crumble into the mixer, and allow it to distribute into the ice cream. Keep the two tablespoons aside, to sprinkle on top of the ice cream before putting in the freezer.
• Once the graham cracker is incorporated, turn off the ice cream machine. Place one third of the ice cream into the designated container. Drizzle half the caramel over the ice cream. Top with the next third of the ice cream, and add the remaining caramel. Finish with the final third of the ice cream, and sprinkle the reserved graham cracker crumble on top.
• Place the ice cream in the freezer for several hours to finish freezing.

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.