Oh man do I have a treat for you guys today. It’s pretty ridiculous if I do say so myself. As many know, Elvis loved the combination of banana, peanut butter and chocolate….the guy knew what was up.
So, I present to you banana ice cream with fudge and peanut butter ripples and chunks of peanut butter cups. Say what? I know. It’s incredibly ridiculous and delicious and necessary all at the same time. I wasn’t sure about banana flavored ice cream, but I’m glad I went for it. So good.
I loved this recipe and knew I had to make it but I thought I would put a little spin on it and roast the bananas to bring out their natural sweetness. I learned this trick with these roasted banana muffins and am totally in love with the technique. It was a good decision.
This recipe takes some time and planning but it is so worth the effort. And it makes a huge amount compared to most of the recipes I have made and share with you all so it will last even longer. Maybe. Once you taste it, you may lose your self control. I would just like to state that I warned you and I take no responsibility. Okay? Now that we are clear on that, go make some and share it with your friends. They will love you forever.
Elvis Ice Cream
recipe adapted from Oh My Veggies
2 cups half-and-half
1 cup + 2 Tbsp. sugar, divided
Pinch of salt
2 eggs, lightly beaten
2 cups heavy whipping cream
6 oz. evaporated milk, divided
1/2 Tbsp. vanilla extract
3.5 oz. dark chocolate, chopped
2 ripe bananas
1/4 cup brown sugar
1 Tbsp. butter, cut into small pieces
1/2 cup peanut butter
1/3 cup chopped peanut butter cups
1. Heat half-and-half to 175 degrees in a large, heavy saucepan. Stir in 1 cup sugar and salt and whisk until dissolved. Ladle a small amount of the half-and-half mixture into the eggs. Pour egg mixture into the pan, whisking constantly. Continue to cook over low heat, stirring constantly, until mixture reaches 160 degrees and coats the back of a metal spoon.
2. Remove from heat. Place pan in a bowl of ice water; stir for 2 minutes. (Alternately, you can fill your sink with an inch of cold water & ice cubes and use that instead of a bowl.) Stir in whipping cream, 2.5 oz. of milk, and vanilla. Press plastic wrap onto surface of custard and refrigerate for several hours or overnight.
3. After making the custard and at least 3 hours before starting the ice cream maker, make the fudge ribbon; heat remaining evaporated milk and sugar over low heat, whisking constantly. When mixture is heated, add chopped chocolate and heat until melted, whisking constantly. Remove from heat and allow mixture to come to room temperature.
4. Preheat oven to 400 degrees. Slice bananas into 1/2 inch pieces and toss with brown sugar and butter. Roast for 30 minutes, stirring halfway through. Remove from oven, mash and allow to cool.
5. Stir banana puree into custard. Fill cylinder of ice cream maker and freeze according to manufacturer’s directions. (Depending on the size of your ice cream maker, you might need to make two batches.) When ice cream is frozen, transfer it to an airtight freezer container. Fold in fudge ribbon, peanut butter, and peanut butter cup pieces, careful not to overmix. Freeze for 2-4 hours before serving.