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You remember that Peanut Butter Magic Shell we made a few weeks ago? Remember how good it was over a scoop of vanilla? And how you turned right around and made it again as soon as you finished the last jar — come on, I’m not the only one… Well, never satisfied with just a topping, I decided it needed to go “in” the ice cream. Peanut Butter Banana Ice Cream.
This dessert would never have happened a few short years ago, before my daughter left for college. Aside from her peanut allergy, which made our house a sad – Jif and Skippy free zone, she also had a distinct dislike for banana.
If I’d made this then, it would have been accompanied by gagging and dry-heaving noises to punctuate her displeasure.
No more. The kitchen is MY FREE REIGN. Long live the queen! Um, yeah. Chest-pounding aside, peanut butter and banana is a classic combination — ask Elvis. He knew.
The banana ice cream here starts with three over-ripe bananas and a unique ice cream base that includes a bit of cream cheese. The ice cream recipe comes from Jeni Britton-Bauer of Jeni’s Splendid., (shameless affiliate link herewith) She has a completely different method for making the ice cream and when I tried it, I found it worked beautifully.
The ice cream is smooth and creamy, never icy. Since Peanut Butter Magic Shell is made to harden on contact and break apart when nudged with a spoon, it just makes sense that this would work to create chunks of rubbly, peanut butter nuggets, just waiting to be excavated from their chilly banana suspension… like veins of gold during the mining days.
This batch made about 1 1/2 quarts of ice cream and between the two of us, it was all gone within a few nights.
Maybe it was the 18-year peanut butter/banana hiatus that made us eat it like Joey Chestnut at the Nathan’s Famous Hot Dog Eating contest on the 4th of July, or maybe it was just that good. You be the judge.
Seriously. You want this.
- 2 cups whole milk
- 1 tablespoon + 1 teaspoon cornstarch
- 3 tablespoons cream cheese softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons corn syrup
- 1 vanilla bean split, seeds scraped out
- 3 over ripe bananas the blacker the skin, the better!
- 3/4 cup Peanut Butter Magic Shell
Freeze your ice cream maker's canister if required by manufacturer's instructions.
In a small bowl mix 2 tablespoons of milk with cornstarch to make a slurry. Set aside.
In a medium bowl, combine the cream cheese and salt. Use a hand mixer to beat until smooth and combined. Set aside.
Combine the remaining milk, cream, sugar, corn syrup and vanilla seeds into a large saucepan. Bring to a rolling boil over medium high heat; boil for 4 minutes. Remove from heat and whisk in the cornstarch mixture. Return to the pan to the heat and bring to a boil, whisking constantly until mixture thickens, about 1-2 minutes.
With hand mixer on medium speed, add the cream mixture in a steady stream until combined.
Mash bananas (by hand for a chunkier mix - or in a blender for a smoother texture) and add banana puree to the cream mixture. Stir well to combine. Cover with plastic wrap and refrigerate until well chilled, at least two hours or overnight.
Transfer the custard to the ice cream canister and churn the ice cream according to manufacturer's instructions.
While ice cream is churning, heat the Peanut Butter Magic Shell until liquified, but not hot... Usually one to two 20-second bursts in the microwave, stirring in between will do it.
When ice cream is done, alternate spooning ice cream with peanut butter magic shell into a container, so that there are chunks and swirls of peanut butter throughout the ice cream. Freeze ice cream for at least 4 hours or until firm. Serve.