AuthorLe-ThermiqueCategoryDesserts, Ice-CreamsDifficultyBeginnerMaking Custard
- Install the butterfly whisk.
- Place the heavy cream and eggs yolk in the mixing jar and whisk until well combined.
Settings: Timer: 6 Minutes / Speed: 4
- Add milk, sugar and salt boil until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
Settings: Timer: 10 Minutes / Speed: 3 / Temperature: 80°C
- You want to cook the custard until it easily coats the back of a spatula.
- Let it cool
- Transfer half of the custard into a bowl and remaining in the mixing jar.
- Add banana and vanilla extract to blend until smooth.
Settings: Timer: 15 Seconds / Speed: 8
- Pour the half of the custard back in the mixing jar to combine.
Settings: Timer: Seconds / Speed: 8
- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 4 hours before serve.
- Serve:
- Add 50g chopped toasted walnuts (or pecans) and 50g chopped dark chocolate for topping.
(Tips:
- If you try to swap skim (or any other milk), the ice cream will be more icy than soft.
-The riper, spottier, and uglier, the better. A deeply ripe banana will give you the best natural sweetness and banana flavor.
- Just 130g sugar makes this ice cream taste like a treat, without stealing the spotlight from the banana’s natural fruity sweetness.
Servings 10
- Amount Per Serving
- Calories 296
- % Daily Value *
- Total Fat 21.2g33%
- Saturated Fat 12.5g63%
- Cholesterol 174mg58%
- Sodium 91mg4%
- Potassium 227mg7%
- Total Carbohydrate 25.1g9%
- Dietary Fiber 1.1g5%
- Sugars 19.4g
- Protein 3.6g8%
- Calcium 6%
- Iron 2%
- Vitamin D 221%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Making Custard
- Install the butterfly whisk.
- Place the heavy cream and eggs yolk in the mixing jar and whisk until well combined.
Settings: Timer: 6 Minutes / Speed: 4
- Add milk, sugar and salt boil until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
Settings: Timer: 10 Minutes / Speed: 3 / Temperature: 80°C
- You want to cook the custard until it easily coats the back of a spatula.
- Let it cool
- Transfer half of the custard into a bowl and remaining in the mixing jar.
- Add banana and vanilla extract to blend until smooth.
Settings: Timer: 15 Seconds / Speed: 8
- Pour the half of the custard back in the mixing jar to combine.
Settings: Timer: Seconds / Speed: 8
- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 4 hours before serve.
- Serve:
- Add 50g chopped toasted walnuts (or pecans) and 50g chopped dark chocolate for topping.
(Tips:
- If you try to swap skim (or any other milk), the ice cream will be more icy than soft.
-The riper, spottier, and uglier, the better. A deeply ripe banana will give you the best natural sweetness and banana flavor.
- Just 130g sugar makes this ice cream taste like a treat, without stealing the spotlight from the banana’s natural fruity sweetness.