Elvis (The Fat Years) Peanut Butter Ice Cream
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 ripe bananas, sliced
  • 1 cup brown sugar
  • 1/2 cup water
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 3 egg yolks
  • 1 cup granulated sugar
  • 1/2 cup chopped bacon peanut brittle (recipe below)
Directions
  1. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the bananas, brown sugar, and water. Cook, stirring occasionally, until the bananas are completely mushy, about 10 minutes. (Don’t let it burn.) Transfer to a blender, reserving the saucepan. Process the banana mixture to a smooth purée. Set aside.
  2. Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
  3. In the reserved saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
  4. Meanwhile, in a medium bowl, whisk together the banana purée, egg yolks, and granulated sugar until well blended.
  5. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2-3 minutes.
  6. Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
  7. Transfer the custard to an ice cream maker and spin according to the manufacturer’s instructions. Right after spinning, fold in the brittle. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.