Banana brown sugar ice cream with peanut brittle chunks

    This was just such a revelation, I decided to share the glory that is fresh banana ice cream. It's wonderfully smooth and delicious, and tastes like bananas and not like yellow Laffy-Taffy. 

I adapted Dana Cree's Banana Ice Cream in Hello, My Name is Ice Cream, but used my own techniques and substituted brown sugar for regular sugar. I got the idea for the flavor from Ice Creams, sorbets, and Gelati: The Definitive Guide, but I didn't follow their recipe.

Ingredients:

• 4 very ripe bananas, peeled and cut into 1" chunks
• 2 cups cream
• 1 cup whole milk
• 6 egg yolks
• 1/4 cup liquid sugar (tapioca syrup, glucose, corn syrup)
• 3/4 cup dark brown sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 1.5 cups of peanut brittle, broken into small pieces (see below for recipe)

Instructions:

1. Peel and slice the bananas and set aside.
2. Place cream, milk, yolks, and sugars in a saucepan with a cooking thermometer.
3. Stirring frequently/constantly, raise the custard to 175-180F. Remove from heat immediately upon reaching 180. 
4. Quickly add the banana chunks, and weigh them down with a plate or lid, to keep them submerged.
5. Cover and let steep for at least two hours, but up to overnight.  If leaving for more than 2-3 hours, place custard in the refrigerator after 2 hours.  Give custard a jiggle every so often.
6. Using a slotted spoon, remove the banana chunks, or pour custard through a mesh strainer.  Add vanilla and salt.
7. Freeze ice cream according to manufacturer's instructions. 
8. Add peanut brittle at the end of the churn.
9. Enjoy!

    Bananas: Once you remove them from the custard, you might consider making them into banana bread, or cut them smaller and add to pancakes.

    Peanut brittle: You can use any recipe that you like. Break enough of it into small pieces to make 1.5 cups. The remaining should be devoured because it's delicious when it's fresh.   I made a half recipe of Spruce Eats Old Fashioned Peanut Brittle.