Honey and sour cream each contribute their distinctive tastes to make a well-balanced banana ice cream.
- 2 cups heavy cream
- 2 cups milk
- 1 vanilla bean, split and scraped
- 3 large, very ripe bananas
- 8 egg yolks
- 7 tablespoons granulated sugar
- 1/2 cup sour cream
- 2 tablespoons orange blossom or clover honey
In a large saucepan, scald the cream and milk with the vanilla bean. Remove from heat, cover and let flavor infuse for 30 minutes. Meanwhile, mash bananas well or puree briefly in a food processor, set aside.
In a large bowl, beat together the egg yolks and the sugar for a few minutes until the sugar has dissolved and the mixture is thick and pale yellow, set aside. Reheat cream mixture to scalding and about 1/4 of it into the egg yolks, whisk continuously. Return mixture to the saucepan and whisk together with remaining cream.
Cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon. Pour into a bowl and whisk a few times to release heat. Stir in banana puree, sour cream and honey. Strain through a fine-mesh strainer. Chill. Freeze in an ice cream machine according to manufacturer’s instructions.