Banana-Pisang Ice Cream – a delicious recipe with egg yolks, sugar, milk, whipping cream, bananas, Pisang Ambon liqueur. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Vigorously whisk together egg yolks and sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and cream to a boil in a medium saucepan.
2
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.
3
Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil).
4
Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally.
5
Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Add pisang liqeur and stir
6
Refrigerate until cold, at least 2 hours but preferably overnight.
7
Freeze custard in an ice cream maker according to manufacturer's instructions.
8
Freeze until firm, at least 4 hours and up to 1 day.
256
kcal
Calories
10
g
Fat
30
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 egg yolks, 4 3/4 tablespoons sugar, milk 30 cl., whipping cream 20 cl., and more.
Yes, Banana-Pisang Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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