Saturday, September 16, 2006
Cardamom Banana Ice Cream with Pistachios
I read about someone thinking about making this on chowhound. I found a few different recipes and combined them to make this one for dessert after an Indian meal.
It needs refining. I roasted the bananas which was a huge mistake as it changed the texture in a very bad way.
Here is the recipe as I adjusted it:
cardamom banana ice cream with pistachios
2 cups (scant) milk or light cream
2 teaspoons ground cardamom
3/4 cup sugar
4 egg yolks
3/4 cup whipping cream
3 v. ripe bananas
1 c. pistachios
Put the milk, or light cream, and cardamom into a heavy pan and bring slowly to a boil. Remove from heat, cover, and let infuse for 20 minutes. Then mix in mushed up bananas
Beat the egg yolks and sugar until thick and pale. Gently reheat the milk or cream and beat a little of it into the egg yolks. Pour the egg mixture into the cream and return the pan to a low heat. Stir until the custard is thick enough to coat the back of a spoon; it will take several minutes. Do not let it boil, or you'll get pieces of scrambled egg.
Remove the pan from the heat and continue to stir until it has almost cooled. Whip the whipping cream lightly and fold it into the custard. Just before pouring into ice cream maker, add pistachios. Freeze in an ice cream maker following the manufacturer's instructions.