|
Courtesy of Lauren Groveman: www.laurengroveman.com Ingredients Ice cubes or crushed ice, for cooling custard
2 –1/2 cups heavy cream (preferably not ultra-pasteurized)
1 cup milk
1 large vanilla bean
4 extra-large egg yolks
3/4 cup vanilla sugar or regular granulated sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
Pinch salt
2 cups banana puree from roughly 4 very large, overripe bananas, preferably chilled
1 teaspoon strained fresh lemon juice Instructions Place a shallow layer of ice cubes or crushed ice on the bottom of a 6-quart bowl. Add a little water to the ice and place a 3-quart bowl into the larger bowl, pushing its bottom into the ice. Place a triple-mesh wire sieve over the smaller bowl. The iced bowl helps to stop the cooking process to minimize the risk of curdling the custard. Pour cream and milk into a 2-quart heavy-bottomed saucepan (preferably with a spout). Using a sharp knife, slit vanilla bean lengthwise through the top of skin only. Open bean and (using the dull side of the knife) scrape down the length of the bean, removing the seeds. Whisk seeds into milk to disperse seeds throughout. Place the pan over medium-low heat and scald mixture, but do not let it simmer. Meanwhile beat egg yolks in the bowl of an electric mixer (or use a whisk), while gradually adding sugar until mixture is thick but light in texture and a pale lemon color. Lower speed of mixer to slow and add scalded milk mixture (a little at a time at first to temper yolks). When all of the milk is added and incorporated, pour the contents of the bowl back into the saucepan off the heat. Use a rubber spatula to scrape any remaining mixture from the bottom of the bowl into the saucepan. Whisk in the corn syrup and place the pan over medium-low heat and cook custard, stirring constantly with a wooden spoon, until mixture is thickened and coats the back of the spoon, about 4 minutes once mixture becomes hot throughout. Pour cooked custard into the sieve over the iced- bowl setup and strain custard, discarding anything that remains in the sieve. Stir in vanilla and salt. Place a clean kitchen towel or paper towel over the top of the iced bowl and let cool to just warm, stirring occasionally before placing both bowls into the refrigerator to cool custard thoroughly. (Add more ice to the larger bowl, going up the sides, to help chilling process. Just before freezing the custard, puree the bananas, measure 2 cups and stir in the lemon juice. Stir this into the chilled custard and to the bowl of an ice cream maker and follow the manufacturer's instructions. Serve at once or store in the freezer in a sealed container until serving time. Yield: about 1 quart; serves 6 to 8
 |
Subscribe to this comment's feed
