Banoffee Ice Cream
This one is not for the faint-hearted. Literally. This is indeed the richest ice cream we have ever made.
Thibault again deserves the credit for the idea, suggesting both toffee and banana for an impulsive ice cream last Sunday in Newcastle.
Now, I know your mouth is watering for the full account of our Hebridean ice cream adventures, but it’s going to take us a bit longer to compile all the recipes, pictures and video. In the meantime, eat your heart out with one of the most mind-blowingly delicious ice cream recipes yet.
We have made caramel ice cream before, using a recipe my Aunt Arianna shared with me. But making caramel isn’t the easiest thing in the world, and this time we wanted toffee – there is a difference. Having never made banoffee pie or even toffee, we dug out Delia‘s Uncle Billy’s Toffee Recipe and combined it with some rough guidance from the Ices book and then decided to wing it.
Here’s what you’ll need for a half-gallon White Mountain freezer:
- 225g soft brown sugar
- 175g butter
- 1/2 teaspoon malt vinegar
- 75ml water
- 600ml milk
- 600ml cream
- 2 really-ripe bananas
Here’s how it works:
Put the sugar, butter, vinegar, and water in a really big saucepan. Over low heat while stirring occasionally, bring it slowly to a boil (about 10 minutes). When the sugar dissolves, you can turn up the heat just a bit to let the mixture bubble for a while. Stop stirring and put a cooking thermometer in and watch until it reaches 130ºC (250ºF). This should take another 10 minutes.
Meanwhile, blend the bananas with a little cream until you have a smooth consistency. Remove any hard bits.
By now the temperature of the toffee should be 130ºC. Turn the heat off and grab a whisk and your milk. Slowly and carefully add the milk to the toffee while whisking vigorously to prevent lumps. The toffee should dissolve completely into the milk. Leave the toffee mixture cool. Sieve the toffee mix to remove any hard sugary bits.
When the mix is cool, stir in the remaining cream and the bananas. You’ll probably need to whisk again to remove the lumps.
That’s it. Time to crank!
This makes an incredibly smooth, supremely delicious ice cream. It is best served in smaller quantities since it is so rich, but that won’t necessarily stop people asking for seconds! We managed to save some for a midnight snack and then dolloped scoopfuls onto pancakes in the morning. In fact, Banoffee Ice Cream is probably the best ice cream for pancakes.
As I said above, this recipe is not for the faint-hearted. All that butter and all that cream mean that this ice cream has a total fat content of around 28%. Yikes! But don’t let that stop you. After all, there is absolutely no point in “low fat” ice cream, so indulge!