Banana-Caramel Ice Cream

Makes 1 ½ quarts

Ingredients:

-4 large egg yolks

-1 ⅔ cups sugar, divided

-1 ⅔ cups whole milk

-1 ⅔ cups plus ½ cup heavy cream, divided

-3-4 very overripe bananas, mashed (about 1 ½ cups)

-1 tsp. vanilla

-1 tsp. salt, divided

-¼ cup water

-1 Tbs. light corn syrup

-½ stick cold unsalted butter, cut into small pieces

-Vigorously whisk together egg yolks and ⅔ cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and ⅔ cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, ¼ tsp. salt, and 1 cup cream until combined and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.

-Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 7 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated. 

-Place a 9x9 pan in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread ⅓ of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to one day.