banana bread ice cream

directions

ice cream base

1. In a small bowl, whisk together the sugar, milk powder, and xanthan gum.

   100g white sugar, 2T nonfat dry milk powder, 1/2t xanthan gum

2. In a medium sauce pot over medium heat, combine the milk and corn syrup. Add the sugar mixture and whisk together until combined. Stir often until the sugar is fully dissolved, 2-3 minutes.

   315ml whole milk, 2T light corn syrup

3. Remove the pot from the heat and add the cold cream, then stir to combine.

   315ml heavy cream
4. Transfer the liquid to a 1 quart sized deli container and store in the fridge for at least 6 hours.

banana bread ice cream

1. Preheat the oven to 350°F.

2. Peel back the banana peel, leaving it intact at the stem. Lather the banana with the honey and cinnamon, then replace the peel and place on a parchment-lined baking sheet. Roast until the banana is very tender, about 10 minutes. Allow to cool completely, then discard the peel and mash the banana with a fork in a small bowl.

   1 banana, 1T honey, 1t ground cinnamon

3. Whisk together the mashed banana and ice cream base in a large bowl. Prepare your ice cream maker according to the manufacturer's instructions, then churn until a soft serve consistency is reached, 20-40 minutes.

   1 ice cream base

4. While the ice cream is churning, cut the banana bread into very small cubes. It's easier to cut the banana bread if it's chilled or even slightly frozen.

   1/3 loaf banana bread
5. Once the base is at a soft serve consistency, slowly add half of the cubed banana bread to the ice cream maker and churn for a few more minutes. Transfer the ice cream to your container of choice, then fold in the remaining banana bread.
6. Cover the ice cream with plastic wrap and transfer to the freezer for at least 12 hours.