Banoffee Ice Cream

My granny had her signature dishes that my brother and I would request time after time. Fudgy, chocolate devil’s food cake was one, a big marshmallowy strawberry pavlova was another and the third was a fabulous banoffee pie. If I’m honest, I really don’t like bananas. The taste is fab, but the slippery, slimy texture just isn’t for me, so I would pick out the slices and eat the biscuit crumb, dulce de leche and cream which was sheer bliss. This has all the flavours of her banoffee pie, but without any of that slime. Making your own ice-cream might seem intimidating but it really isn’t! If you have an ice-cream machine it’s literally just a process of making custard, cooling and churning and ta da!

1 pint of whole milk
300ml double cream
100g caster sugar
4 egg yolks
2 very ripe bananas
1 tsp vanilla bean paste
1 large pinch of sea salt
2 tins of condensed milk

You will also need one ice cream machine frozen and ready to churn


1 – Remove the labels from the tins of condensed milk and place in a large sauce pan. Cover completely with water and set over a heat so the water is simmering. Leave for two hours, ensuring the tins are always covered with water. If the pan boils dry the tins could explode! After two hours, drain, set aside and allow to cool gradually.

2 – Add the milk and cream to a large heavy based saucepan and set over a low-medium heat until just simmering.

3 – In another bowl, mash the two bananas with a fork and add the sugar, egg yolks and vanilla. Whisk until pale in colour and well combined.

4 – Add a ladle full of the warm cream mixture to the banana and egg and quickly whisk in.

5 – Add the banana mixture to the pan of cream and continue to stir on a low heat until the mixture is thickened and glossy.

6 – Off the heat, stir a good pinch of sea salt into the custard.

7 – Pass the custard through a sieve and set aside to cool thoroughly.

8 – Once cool, tip the banana custard into a frozen ice-cream machine and churn for an hour or until a smooth ice-cream consistency is formed.

9 – Tip the ice-cream into a tub and remove the lids from the condensed milk. It should now contain a thick caramel coloured dulce de leche.

10 – Using a teaspoon, dot blobs of the dulce de leche into the ice cream, reserving around half a tin. Stir through into the ice cream so a swirled patten is formed.

11- Place into the freezer for 1-2 hours to firm up completely. Serve in big scoops with a blob of extra dulce de leche on the top.



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