You can’t imagine the sneers I got from Emily as I was making this ice cream. She is vehemently anti-banana — unless it comes in the form of bread or cake. Better luck next time, Em. This is for Scott.
One of his favorite ice creams is the Ben and Jerry’s classic, Chunky Monkey. How many times have you sat on the couch with a pint and two spoons, passing the carton back and forth until – lo and behold – it’s all gone. All four servings. But there’s only two of you. Ahem.
This recipe starts off with an egg custard, thickened on the stove. (I’ve made so many ice creams this summer, I can practically do this in my sleep).
As you know, whenever a banana gets overripe in our house, I stick it in the freezer until inspiration or hunger strikes. I recommend this to anyone with blackened bananas on the counter — they freeze perfectly and thaw in no time. They’ll always be at-the-ready for banana bread, smoothies or this ice cream
Buzz the banana through the mini food processor until smooth and combine it with the custard and other ingredients. Then refrigerate until it’s cold.
Scott and I prefer pecans to walnuts — there’s a maple-y quality that we both enjoy and that’s what I used here. Add the nuts and chips towards the end of churning.
After churning, the ice cream will be the consistency of soft-serve, so if you just can’t contain yourself, go for it. Otherwise, a few hours in the freezer will firm it right up!
This creamy, rich ice cream has a distinctive banana flavor and is the closest thing to Ben and Jerry that you can get without a trip to the market. Actually, I think it’s better!
- 2/3 cup sugar
- 2 large eggs
- 1 1/2 tablespoons all purpose flour
- 1/8 teaspoon salt
- 1 1/4 cups milk
- 2 large, overripe bananas
- 1 cup light cream
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, lightly chopped
- 1/2 cup chocolate chips
- In a medium mixing bowl, using a hand mixer, beat together the sugar and eggs until thickened and pale yellow, about 3 minutes. Add the flour and salt and beat until combined. Set aside.
- In a medium saucepan, heat the milk just to boiling.
- With the hand mixer on a medium speed, add the milk to the egg mixture in a slow steady stream. Mix until well combined. Transfer the egg mixture to the pan and heat over medium heat, stirring constantly until mixture thickens. Remove from heat and pour custard through a fine sieve into a large clean bowl to remove any egg solids.
- Add the bananas to a mini prep food processor and pulse until pureed.
- Stir the banana puree, cream and vanilla into the custard. Cover with plastic wrap and refrigerate until well chilled, 2 hours or overnight.
- Heat oven to 325. Spread walnuts into a single layer on a baking sheet. Bake for 8-10 minutes until fragrant and lightly toasted.
- Stir the chilled custard, then churn in your ice cream machine, according to the manufacturers instructions. Halfway through churning pour in the walnuts and chocolate chunks. Continue to churn until ice cream is ready.
- Ice cream will be soft at this point, but ready to eat. Otherwise, transfer the ice cream to a freezer-safe container and chill until firm, at least two hours.