Banana Bread Ice Cream with Stracciatella Swirl
  • 3 cups whole milk
  • 1 cups heavy cream
  • ½ cup sugar
  • ½ cup loosely packed brown sugar
  • 4 eggs
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • 2 very ripe bananas
  • 4 ounces chocolate 2 teaspoons
  • Vegetable oil
  • ½ cup chopped walnuts, toasted (optional)
  1. Place the ice cream base in the freezer for at least 24 hours.
  2. In a large sauce pan combine the milk, heavy cream and sugars. Heat over a medium flame until the sugar has dissolved, do not let it boil. Reduce heat to a medium-low.
  3. In a bowl whisk eggs together.
  4. Once the sugar has dissolved, VERY slowly whisk in about a cup and half of the cream and milk mixture to the eggs to bring them up to temperature. Slowly whisk the egg and cream mixture back into the sugar, milk and cream. Stir the mixture over a medium-low flame with a wooden spoon until the mixture has thickened and coats the back of the wooden spoon. This should take about five minutes.
  5. Pour the custard into a bowl, that placed over ice water and stir to cool. Let cool to room temperature then store in the fridge for at least 12 hours.
  6. Once ready to churn the ice cream, take your base out of the freezer and pour custard mixture in. Churn the ice cream according to your machine’s instructions.
  7. While the ice cream is churning, place chocolate in a microwave safe bowl, heat in 20 second intervals until melted. Stir in vegetable oil.
  8. Once the ice cream is almost done, slowly drizzle in chocolate, it should harden as it touches the ice cream, creating a swirl throughout. Toss in the nuts.
  9. Transfer to a container and freeze for a few hours, but preferably over 6.
Recipe by Cooking for Keeps at