Creamy Banana Ice Cream
6 servings
360 minutes
Creamy banana ice cream is a delicate and elegant dessert inspired by Italian traditions. Its velvety texture, rich creamy base, and sweetness of ripe bananas create a harmonious flavor that evokes a sense of refined luxury. Historically, Italians are renowned for their ice cream-making artistry since the Renaissance when culinary masters crafted exquisite desserts for the nobility. This recipe is enriched with subtle notes of cognac and cinnamon, adding special depth and sophistication to its taste. The perfect combination of lightness and richness makes it a favorite treat for warm summer evenings, festive gatherings, or simply moments of pleasure.
1
Combine milk and cream in a deep, thick-bottomed pot, place on heat, and bring to a boil.
- Cream 25%: 480 ml
- Milk 3.2%: 200 ml
2
Whisk the egg yolks separately in a water bath, gradually adding sugar. Whisk until the sugar is completely dissolved and the cream reaches a thick consistency and pale yellow or milky color. Pour in the cognac, add cinnamon, and whisk again until a thick homogeneous consistency is achieved. Remove from the water bath.
- Egg yolk: 4 pieces
- Sugar: 0.7 glass
- Cognac: 1 tablespoon
- Ground cinnamon: pinch
3
Remove the boiled milk with cream from the heat and gently incorporate it into the whipped yolks while constantly stirring. Pour the resulting mixture back into the saucepan and cook over medium heat until the cream thickens to the consistency of liquid sour cream. During cooking, constantly stir the cream, touching the sides and bottom of the saucepan to prevent burning. Do not allow it to boil. Remove from heat.
- Cream 25%: 480 ml
- Milk 3.2%: 200 ml
- Egg yolk: 4 pieces
4
Place the cream in a cold water bath. Fill a large bowl halfway with very cold water and ice cubes. Set a pot with the cream on top of it. Stir the cream occasionally until it cools completely.
5
Remove the ice cream pot from the water bath, tightly close the lid, and place it in the refrigerator overnight for further cooling.
6
For banana puree, blend the bananas in a blender until smooth. Take the ice cream out of the freezer and quickly mix in the puree. Perform this step quickly to avoid darkening the puree. Pour the resulting mixture into the freezer and freeze according to instructions for about 20-40 minutes. Transfer the finished ice cream to a container and place it in the freezer for at least 3 hours until fully set.
- Banana puree: 1.5 glass
7
If there is no freezer, immediately transfer the ice cream to a container and place it in the freezer. Take it out and stir the contents of the container every 20-30 minutes until it freezes.