Homemade ice cream is a great time to experience new flavors. Keeping a timeless perfection base of cream, milk, egg yolks, and sugar, any added textures, spices, or flavoring can only be a work of art. Smooth, thick, fruity bananas effortlessly blend into the base. Pisange is a member of the banana family; however, fuller and fruiter in flavor, it tends to taste tangier than the sweet common bananas. Together they take ice cream on a flavor trip of sweet, fruity, and tangy all frozen together for an ultimate nibble.
- 4 egg yolks
- 60 grams sugar
- milk (30 cl.)
- whipping cream (20 cl.)
- 2 bananas
- 8 tablespoons Pisang Ambon liqueur
- banana liqueur
- Vigorously whisk together egg yolks and sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and cream to a boil in a medium saucepan.
- Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute.
- Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil).
- Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally.
- Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Add pisang liqeur and stir
- Refrigerate until cold, at least 2 hours but preferably overnight.
- Freeze custard in an ice cream maker according to manufacturer's instructions.
- Freeze until firm, at least 4 hours and up to 1 day.