Do you remember Banana Peanut Butter, a retired flavor of Babcock ice cream? Watch us attempt to re-create this caffeinated classic — and let us know if it looks good enough to eat!
Ingredients:
½ cup whole milk
2 cups heavy cream
1 whole vanilla bean, halved
½ teaspoon pure vanilla extract
¼ teaspoon salt
1/3 cup packed dark brown sugar
1 tablespoon water
2 tablespoons unsalted butter
2 large bananas, chopped
¼ teaspoon fresh lemon juice
Peanut butter ice cream topping
Directions:
- In a medium saucepan over medium-low heat, combine the milk, heavy cream, vanilla bean, vanilla extract, and salt, and bring the mixture to a boil. Remove from the heat and allow the mixture to steep for 30 minutes.
- Meanwhile, heat the brown sugar with the water in a large skillet until it begins to sizzle. Stir in the butter until melted. Add the bananas and cook until fragrant and softened, or about two minutes. Remove from the heat.
- Strain the bananas from the sugar mixture and save the bananas and the syrup in separate containers.
- Remove the vanilla pod from the milk/cream mixture; discard the pod. Stir the lemon juice into the bananas, then add the bananas to the milk/cream mixture. Cover and refrigerate the mixture for one to two hours, or overnight.
- Turn on the ice-cream maker. Pour the chilled mixture into the frozen bowl and churn for 15 minutes.
- After 15 minutes, gradually add the reserved sugar syrup to the churning mixture until incorporated.
- Finally, drizzle the peanut butter ice cream topping into the churning mixture until just combined.
- Transfer the frozen mixture to a new container, cover with plastic wrap and a lid, and freeze for at least two hours to allow the ice cream to set.
