Banana ice cream with sabayon cream
4 servings
30 minutes
Banana ice cream with sabayon cream is an exquisite dessert that combines the tenderness of bananas with the velvety taste of classic Italian sabayon. The sabayon, made from egg yolks, sugar, and cream, adds an airy texture and subtle Marsala aroma to the ice cream. Bananas provide natural sweetness and a creamy consistency, while lemon juice balances the flavor with a light acidity. This dessert is perfect for special moments when you want to enjoy something refined yet homely. It can be served straight from the freezer, allowing you to savor the softness of the cream and rich fruity flavor. Its history roots in classic Italian cuisine but takes on a new fresh hue in this author's version that perfectly blends tradition with a modern approach.
1
To make sabayon, place a heatproof bowl over a pot of boiling water, ensuring the bottom of the bowl is far from the water. Add yolks and sugar to the bowl. Whisk the mixture with an electric mixer for about 8 minutes until it becomes thick and frothy and doubles in volume. Remove from heat and let it cool completely. Then, add the whipped cream.
- Egg yolk: 3 pieces
- Sugar: 100 g
- Cream 40%: 300 ml
2
Whip bananas with lemon juice and marsala in a food processor and add to the sabayon cream.
- Bananas: 3 pieces
- Lemon juice: 20 ml
- Marsala: 4 tablespoons
3
Either transfer to an ice cream maker or pour into a freezer container and freeze, stirring every hour. Leave overnight. Serve directly from the freezer.