Saturday, September 17, 2011

Homemade Banana Bourbon Ice Cream

The first try at our Cuisinart Ice Cream and Sorbet maker was a complete success when I made ice cream! My husband, Chris, will tell you that he made ice cream. He didn’t make ice cream. I did. He did, however, come up with the flavor for our first creation and I will give him due props on that vision. The vision was for banana bourbon ice cream, so that was what I set out to make.

Cuisinart, in their ice cream maker instructions provides you with suggested recipes and their little booklet proved to be a very helpful place to begin. Included in the recipes was one for a banana walnut chip ice cream. One ingredient out of 3 seemed like a good start. Plus, in the initial preparations for the banana part, it called for rum. Perfect. Substitute: bourbon.

Banana Bourbon Ice Cream
Makes about 5 cups

1/2 cup 2% milk
2 cups heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup packed brown sugar
1 tablespoon water
2 tablespoons unsalted butter
2 large bananas, sliced
1 1/2 tablespoons, plus 1/2 tablespoon bourbon
1/4 teaspoon lemon juice

1. In a medium saucepan set over medium-low heat, bring the milk, cream, vanilla extract, and salt just to a boil. Remove from heat and let steep for 30 minutes.

2. While the cream mixture is steeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Using a slotted spoon, strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls.

3. Stir lemon juice into the bananas and then mix the bananas into the steeped cream mixture. Cover and refrigerate mixture 1 to 2 hours, or overnight.

4. After refrigeration is complete, set up the Cuisinart ice cream maker. Turn on the ice cream maker. Pour the banana mixture into the frozen freezer bowl and let mix until thickened, almost 15 minutes.

5. Nearing the 15 minute mark, gradually pour in the sugar mixture. Let the ice cream maker continue to churn for about another 2 minutes. Pour in the last 1/2 tablespoon of bourbon and let ice cream complete churning for about 2 minutes. Turn off ice cream maker and transfer ice cream to an air-tight container. Freeze until desired consistency and time to serve.


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