Jacques Pepins Banana Ice Cream Recipes

Steps:

• Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.

Steps:

• To make the custard: Bring the milk to the boil.
• Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 cup of the hot milk - this will temper, or warm, the yolks so they won't curdle - then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes, or until the mixture has thickened to pudding consistency, before removing from the heat.
• Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly - as I always do - put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until it is thoroughly chilled, about 20 minutes. (If it's more convenient, you can refrigerate the custard, tightly covered, for up to 3 days.)
• When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4-inch-thick slices.
• Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust - it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.
• To make the topping: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.
• To finish: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.

Steps:

• Place flour, egg, and about 1/2 the water in a bowl.
• Mix with whisk for a few seconds, until the mix is smooth, and then whisk in the remaining water.
• To cook the fritters, take a large nonstick skillet and heat 1/3 cup of the oil to 400F(200C).
• Meanwhile, peel the bananas, and, holding them directly over the bowl containing the batter, cut them crosswise into 1/4" slices (let slices fall into batter).
• Make 3-4 fritters at a time - using about 1/3 cup batter for each pouring it into the hot oil.
• Spread mixture lightly as it hits the pan to create fritters about 3" in diameter.
• Cook for 3-4 minutes, turn, and cook for 3-4 minutes on other side, until lightly golden brown.
• Remove fritters with slotted spoon and place them on wire rack to drain.
• Continue to make fritters, adding oil as needed, until all batter has been used.
• Sprinkle the drained fritters generously with sugar and serve as soon as possible.

Steps:

• Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
• Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
• Serve warm banana pieces and sauce over vanilla ice cream.

Steps:

• Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.