Banoffee Pie Ice Cream

Banoffee Pie Ice Cream

Ice Cream Base from here
Makes about a quarts

banoffee pie ice cream


For the Ice Cream Base
2 cups whole milk
4 tsp cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp light corn syrup
1/4 tsp salt
3 tbsp cream cheese, softened

For the Banoffee Pie Flavoring
3 overripe bananas
1 tsp cinnamon
1 can sweetened condensed milk


Before you start, set up a large mixing bowl of ice water. Set aside.
Make a slurry in a small mixing bowl using the cornstarch and 1/4 cup of the milk. Mix together and set aside.
In a large saucepan, add in the remaining milk, cream, sugar, syrup and salt. Whisk together and bring to the boil over medium high heat. Once at a boil, cook for 4 minutes.
Stir in the cornstarch slurry and, return to the boil and cook until the mixture thickens - about 2 minutes.
Place the softened cream cheese in a mixing bowl, add in about a 1/4 cup of the milk mixture and whisk until smooth. Whisk in the remaining milk mixture.
Pour the ice cream base into a large ziplock bag and immediately submerge it into the bowl of ice water until chilled. Refrigerate until ready to use.

Mash or puree the overripe bananas and add in the cinnamon. Set aside.
(If you don't have overripe bananas you can roast the whole bananas in their peel in an 300°F oven for about 30 minutes until black and soft. )
Make the caramel from the condensed milk. There are a couple of different ways to do this. Boil it in the can for about 2 hours. Alternatively, empty the contents of the can into a pie dish and cover tightly with foil. Put the dish into a roasting pan and add some water into the roasting pan. Bake the condensed milk for about an hour at 425°F. Stir the mixture and check to see if it has reached the desired deep brown color. Cool the caramel.

To make the ice cream, add the ice cream base and banana mixture to the ice cream maker and freeze according to the manufacturer's instructions.
Once churned, add a couple of spoons full of ice cream into a container, add in a little caramel. Alternate ice cream and caramel until both mixes have been completely added to the container.
Cover and freeze until firm, at least 4 hours.

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