AuthorFreddy BirdEveryone loves ice cream – so I make no excuses for yet another ice cream recipe! There are very few banana-based puddings I enjoy (apart from the obvious banoffee pie) but the bourbon, pecan and banana combo here is fantastic. Churn it as last-minute as you can for the best possible results. The coffee is very subtle but helps to temper the potential synthetic flavour of the banana; for some reason, bananas (and strawberries) have a tendency to taste artificial in puddings, even when they’re 100-percent natural. I like this served on its own, or with a splash of bourbon mixed with a little maple syrup.
Put the milk, cream and coffee beans in a pan and gently bring to the boil over a medium heat.
In a bowl, whisk together the egg yolks and sugar until thick and pale.
Take the milk off the heat and strain it through a sieve (to catch the beans) into the bowl with the eggs and sugar in, stirring continuously to combine. Pour the lot back into the pan and return to a gentle heat. Cook until the mixture reaches 82C.
Strain the mixture (to make sure no bits of over-cooked egg make it into the ice cream) into a bowl, then add the banana and bourbon and blend using a hand blender until completely smooth.
Chill and churn in an ice cream maker. Throw in the pecans last minute before putting into the freezer to fully set.
Ingredients
Directions
Put the milk, cream and coffee beans in a pan and gently bring to the boil over a medium heat.
In a bowl, whisk together the egg yolks and sugar until thick and pale.
Take the milk off the heat and strain it through a sieve (to catch the beans) into the bowl with the eggs and sugar in, stirring continuously to combine. Pour the lot back into the pan and return to a gentle heat. Cook until the mixture reaches 82C.
Strain the mixture (to make sure no bits of over-cooked egg make it into the ice cream) into a bowl, then add the banana and bourbon and blend using a hand blender until completely smooth.
Chill and churn in an ice cream maker. Throw in the pecans last minute before putting into the freezer to fully set.
