banana ice cream with cinnamon toffee
cinnamon toffee brittle
yields: approximately 1 1/2 cups
3/4 cup unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
4 tablespoons water
1/4 teaspoon kosher sea salt
1 teaspoon cinnamon
1. Add the butter, sugar, water, and salt into a thick bottomed stock pot. Place on a medium-high flame and stir constantly till the temperature of the mixture reaches the “hard crack stage” or 300F. This takes about 15 minutes. The mixture will be brownish in color.
2. Immediately fold in the cinnamon and pour the hot liquid onto a clean ungreased baking sheet. Allow the mixture to spread by carefully moving the pan, you can also spread the mixture with an offset spatula. The toffee will begin to harden as it cools and sets. Allow the toffee to cool completely till hard for about one or two hours.
3. Once the toffee brittle is set, you can crack it gently to form chips with a strong weighted object like a muddler or hammer. Store the candy in an airtight container. I make a few large chips to top the ice cream but the rest of the chips I will crack them to get tiny bits to fold into the ice cream.
Note: I like to remove the excess grease by blotting the completely cooled toffee brittle surface with clean kitchen paper towels.
banana ice cream
yields: about 1 generous quart
2 cups whole milk + 2 tablespoons
1 1/2 cups heavy cream
2/3 cup (4 1/2 ounces) granulated sugar
2 tablespoons honey
1 cup pureed banana, overripe
1 1/2 tablespoons cornflour/cornstarch
1 tablespoon madagascar bourbon vanilla extract
1/2 cup cinnamon toffee chips (tiny sized chips) – you can be a little generous here
1. Bring the 2 cups of milk, heavy cream, sugar, and honey in a heavy thick bottomed saucepan to a boil on a medium flame. Reduce the flame to a gentle simmer. Add the pureed banana and cook for 2 minutes.
2. In a small bowl mix the cornflour with the two tablespoons of milk to form a slurry. Quickly whisk the slurry into the milk and bring the milk to a boil. Stir constantly and cook for 2 minutes until the milk begins to thicken like custard. Remove the saucepan from the stove and mix in the vanilla extract.
3. Transfer the hot liquid into a clean gallon sized ziploc bag. Seal the bag and allow the mixture to cool completely in an ice water bath for at least 30 minutes. The mixture should be at around 40F before you can add it to the ice cream maker.
4. Pour the liquid into a pre-frozen ice cream maker canister of your ice cream maker. Churn until the ice cream begins to come off from the sides of the canister. This will take about 30 minutes.
5. Layer half of the ice cream in a freezer-safe airtight storage container sprinkle with half of the toffee chips. Layer the remaining ice cream on top and then sprinkle the rest of the toffee chips. Cover the surface of the ice cream with parchment paper. Place the lid on the container and freeze the ice cream for at least 4 hours before serving. You can serve the ice cream with larger toffee chips atop each scoop.