Om Nom Nom Banana Ice Cream

It has been a very long week, things are slow at the hotel but I am having my ass handed to me since I've been on the lazy train for a year. I can’t wait till my body catches up with my mind because I really love my new job and the people I work with. Anyways, I just finished a seven day stretch and finally have my days off, yay! So I feel absolutely no guilt indulging in this yummy dish of banana chocolate chip caramel ice cream.

Banana Chocolate Chip Caramel Ice Cream

Yield: 2 quarts

Tools: Ice cream maker, rubber spatula, blender or stick blender

Ingredients:

4 cups	965 grams	Heavy Cream
2 cup	454 grams	Whole Milk
1 cup	174 grams	Brown Sugar
1 cup (about 2 each)	340 grams	Ripe Banana,  Mashed
1 Tbsp.	6 grams	Vanilla
1 tsp.	250 grams	Espresso Salt
1 cup	170 grams	Chocolate Chips, chopped
½ cup	100 grams	Sugar
2 Tbsp.	27 grams	Butter
½ cup	120 grams	Heavy Cream, warmed

Method of Preparation:

1.      Place ice cream maker bowl in freezer if necessary.

2.      Blend first five ingredients together and store in the fridge overnight.

3.      In the meantime make caramel sauce with the last three ingredients by cooking the sugar until amber (about 335^oF-345^oF). Deglaze with butter, add cream, and whisk till smooth. Store in the fridge overnight.

4.      The next day, spin in ice cream maker according to manufacturer’s instructions (i.e. turn machine on then add ice cream).

5.      Once ice cream reaches soft serve consistency, transfer it into a freezer safe container.

6.      Add in espresso salt, chocolate chips, and caramel sauce.

7.      Freeze about 2-4 hours until firm.