Caramel Banana Chocolate Chip Ice Cream * Part Recipe

1. 1

   EQUIPMENT: Measuring c., measuring spoons, 2 stainless steel bowls (1 large), slotted spoon, film wrap, 2 1/2-quart saucepan, whisk, electric mixer with paddle, rubber spatula, instant-read test thermometer, ice-cream freezer, 2-quart plastic container with lid

2. 2

   Peel the bananas.

3. 3

   Using a slotted spoon, smash them to a rough-textured consistency in a stainless steel bowl.

4. 4

   Cover with film wrap and set aside.

5. 5

   Place 1/2 c. of sugar and the lemon juice in a 2 1/2-quart saucepan.

6. 6

   Stir with a whisk to combine (the sugar will resemble moist sand).

7. 7

   Caramelize the sugar for 5 to 6 min over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes).

8. 8

   Reduce the heat to medium.

9. 9

   Carefully and slowly pour the heavy cream, then the half-and-half into the caramelized sugar (the mix will steam and boil rapidly as the cream is added).

10. 10

    Add in 1/2 c. of sugar and whisk to dissolve.

11. 11

    Bring to a boil, about 5 min.

12. 12

    Continued )))

* Per serving · 4 servings · Values may vary.

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