Salted caramel banana ice cream

Ingredients

• 3 pieces ripe bananas
• 180 ml whole milk
• 120 ml heavy cream
• 120 g sweetened condensed milk
• 180 g salted butter caramel
• 1 tsp pure vanilla extract
• 2 pinches Guérande fleur de sel
• 20 g salted butter

Method

1. Peel the ripe bananas and mash them in a mixing bowl for 2 minutes until smooth and uniform, with no remaining large chunks.
2. Add the whole milk, heavy cream, sweetened condensed milk, pure vanilla extract, and fleur de sel. Blend with an immersion blender for 2 minutes until the base is perfectly smooth, glossy, and slightly frothy on top.
3. Taste the base before freezing: it should taste slightly sweeter than a pudding or custard, as the cold dulls sweetness. Adjust if needed with a tiny pinch of fleur de sel.
4. Pour the base into the pint container up to the max fill line, without overfilling. Tap the container on the counter to release air bubbles, smooth the top, seal tightly, and freeze at -18 °C for at least 12 hours until solid all the way through.
5. Remove the container from the freezer and let it sit at room temperature for 5 to 10 minutes until the white frost clears from the outside walls without softening the center. Lock the container into the machine.
6. Run the ice cream cycle (about 2 to 3 minutes of processing). If the texture turns out crumbly, make a well in the center, add a tablespoon of whole milk, and run a 2-minute re-spin cycle until creamy and smooth at around -6 °C.
7. Add part of the chilled salted butter caramel (straight from the refrigerator at 4 °C) into the center well. Run the mix-in program for 1 minute to fold in clear, distinct ribbons without blending it in completely.
8. In a small saucepan, melt the salted butter over medium heat (around 130 °C) for 3 to 4 minutes: it will foam, crackle gently, and turn lightly golden brown with a toasted nutty aroma. Remove from the heat immediately and let cool for 2 minutes.
9. Immediately scoop the ice cream into bowls chilled in the freezer for 10 minutes. Drizzle with the remaining salted butter caramel, add a few drops of lukewarm brown butter, and finish with a pinch of fleur de sel.
10. If stored in the freezer at -18 °C before serving, let the container sit for 10 minutes at room temperature or run a quick 1-minute re-spin in the machine to restore its smooth, dense texture.

Nutrition

Per serving

Energy

595.2 kcal

Protein

5.01 g

Carbohydrate

21.82 g

Fat

53.92 g

Fibre

0.5 g

Calcium

136.47 mg

Iron

0.14 mg

Magnesium

14.67 mg