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Add a photoRaciónes: 8
Ingredientes
- 1 1/4 lb Medium bananas, unpeeled
- 2 c. Half-and-half
- 1 1/2 c. Granulated sugar
- 6 x Egg yolks
- 1/8 tsp Lemon juice
- 1 c. Semisweet chocolate chips
- 2 c. Heavy cream
Direcciones
- EQUIPMENT: Measuring c., measuring spoons, 2 stainless steel bowls (1 large), slotted spoon, film wrap, 2 1/2-quart saucepan, whisk, electric mixer with paddle, rubber spatula, instant-read test thermometer, ice-cream freezer, 2-quart plastic container with lid
- Peel the bananas. Using a slotted spoon, smash them to a rough-textured consistency in a stainless steel bowl. Cover with film wrap and set aside.
- Place 1/2 c. of sugar and the lemon juice in a 2 1/2-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 5 to 6 min over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Reduce the heat to medium.
- Carefully and slowly pour the heavy cream, then the half-and-half into the caramelized sugar (the mix will steam and boil rapidly as the cream is added).
- Add in 1/2 c. of sugar and whisk to dissolve. Bring to a boil, about 5 min.
- Continued )))
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 8 servings | |
| Calories 480 | |
| Calories from Fat 216 | 45% |
| Total Fat 24.44g | 31% |
| Saturated Fat 15.18g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 53mg | 2% |
| Potassium 343mg | 10% |
| Total Carbs 63.77g | 17% |
| Dietary Fiber 1.9g | 6% |
| Sugars 53.96g | 36% |
| Protein 4.51g | 7% |
