I recently came into some egg yolks. Fifteen egg yolks, to be exact, which were orphaned in the name of egg-white omelets. Hoping to wield my culinary resourcefulness, I set out to find some suitably yolk-heavy recipes to make that evening. Of course, my thoughts turned to the custard family: puddings, crème brûlée, and then—genius!—ice cream, which seemed perfect given our oft-perused but underutilized copy of The Perfect Scoop.
After considerable yo-yoing between recipes (Guinness-Milk Chocolate or Malted Milk? Tin Roof or Butterscotch Pecan?), I settled on Lebovitz’s Roasted Banana Ice Cream, finally persuaded by the three bananas languishing on our butcher block and memories of a killer roasted banana and hot fudge combination from Bi-Rite Creamery.
It wasn’t until I removed the bananas from the oven—a chunky golden mash veined with deep brown caramel—and rereading the procedure, that I realized my mistake: Of all the ice cream recipes in the book, I had chosen one of the few sans egg yolks. D’oh.
Yes, I felt a bit defeated when scooping out the final product. But the remedy was immediate, and intensely delicious.
Roasted Banana Ice Cream
Adapted from The Perfect Scoop, by David Lebovitz
3 medium ripe bananas, peeled
1/3 cup (70g) light brown sugar
1 tablespoon butter, cut into small pieces
1½ cups (375ml) whole milk
2 tablespoons sugar
1½ teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat the oven to 400 degrees.
Slice the bananas into ½-inch pieces and toss with the brown sugar and butter. Place in a small baking dish and bake for 40 minutes, stirring once during baking. The bananas will be browned and cooked through.
Scrape the bananas and caramel into a blender. Add the milk, sugar, vanilla, lemon juice and salt, and puree until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze in the ice cream maker according to the manufacturer’s instructions.