Frozen Banana Custard Food

BANANA ICE CREAM

Steps:

• Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.
• In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
• Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you've poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.
• Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.
• Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.
• Freeze the ice cream in your ice cream maker according to the manufacturer's instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.

FROZEN CUSTARD

Steps:

• Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
• Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
• Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
• Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
• Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.

BANANA CUSTARD PUDDING

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

BANANAS FOSTER GELATO

Steps:

• In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside. , In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly., Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., If desired, top with sliced bananas and caramel topping.

BANANA CHERRY CUSTARD MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.
• Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly.
• Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten.
• Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes.
• Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.

HOMEMADE FROZEN CUSTARD

Steps:

• In a large saucepan, heat milk to 175°; stir in the sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BANANA & CUSTARD POTS

Steps:

• Put the coffee into a shallow dish and dissolve in 150ml boiling water. Set out 4 sundae glasses or teacups. Whisk together the mascarpone, custard, sugar and 1 tbsp Marsala, if using, until smooth. Dip a couple of sponge fingers into the now cooled coffee for a few secs until soaked but not soggy, then put into the bottom of one of the glasses, breaking them to fit if needed. Repeat, using enough fingers to make a decent layer of sponge at the bottom of each glass. Drizzle with remaining Marsala, if using.
• Spoon over a layer of the mascarpone custard, then top with some sliced banana and a sprinkling of chocolate. Repeat the layers, then chill for 10 mins before serving.

BANANA CUSTARD TARTS

Steps:

• Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. Chill for 30 mins.
• Heat oven to 200C/fan 180C/gas 6. Line each pastry case with crumpled baking parchment, then fill with baking beans. Bake the pastry for 15 mins, then remove the paper and beans. Bake for another 5 mins until the pastry is cooked and lightly golden. Remove from the oven, then leave to cool. Reduce oven to 150C/fan 130C/gas 2.
• In a pan, heat the milk and cream together to scalding point. Beat the eggs, egg yolk, sugar and nutmeg together, then pour in the hot milk and cream and gently beat, incorporating as little air as possible. Toss the bananas in lemon juice, divide them between the pastry cases, cut-side up, then fill with custard. Bake for 30 mins until just set. Remove from the oven and leave in the tins for 5 mins, before turning them out to cool on a wire rack. Finish with an extra grating of nutmeg.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.