Preparing the Base
- 1
Put the cream in a pot and heat it over medium heat. Make sure the cream doesn't boil, but just gets hot.
- 2
In a separate bowl, whisk the egg yolks with the cane sugar and a pinch of salt until the mixture is light and creamy.
Velvety Peanut Butter Banana Ice Cream with English Cream Base
1 hrs 20 min·50 ViewsTranslated
Dive into the world of irresistibly creamy homemade ice cream with this recipe for peanut butter banana ice cream. This recipe is based on a classic Crème Anglaise, known for its velvety texture and rich flavor. The combination of sweet, ripe bananas and hearty peanut butter is an absolute delight, reminiscent of the most popular American sweets. Carefully heating the egg mixture creates a safe and delicious foundation for your ice cream. Whether enjoyed on its own, as a cool accompaniment to warm waffles, or as a refined addition to traditional Kaiserschmarrn – this ice cream will enchant your taste buds and is the perfect dessert for any season. You'll be amazed how easy it is to make such professional-tasting ice cream at home!
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
4,651kcal
6 Portions · 1,732 g
Protein
83 g
Carbohydrates
360 g
Fat
311 g
Fiber
29 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Cream600 grams
- Peanut Butter200 grams
- Bananas6
- Cane sugar200 grams
- Egg Yolks4
- Salt1 pinch
Preparing the Ice Cream Base
- 3
Remove the pot with the hot cream from the heat briefly. Slowly add the foamy egg yolk-sugar-salt mixture to the hot cream, stirring constantly.
- 4
Return the pot to the stove and heat the cream-egg mixture, stirring constantly, ideally with a wooden spoon or spatula, to 70°C (158°F). It's best to use a kitchen thermometer for this. The mixture should thicken slightly and coat the spoon. Make sure the temperature does not exceed 70°C (158°F) to prevent the eggs from curdling.
- 5
Remove the mixture from the heat immediately once it has reached the desired temperature.
Flavoring and Cooling
- 6
Cut the bananas into coarse pieces and add them along with the peanut butter to the warm ice cream base in the pot.
- 7
Purée everything very finely and smoothly with an immersion blender until no banana pieces are visible and a homogeneous mixture is formed.
- 8
First, let the finished ice cream base cool to room temperature. Stir occasionally to prevent a skin from forming.
- 9
Then, cover the mixture and place it in the refrigerator for at least 4 hours, preferably overnight, so it cools down properly and reaches refrigerator temperature.
4 h
Making the Ice Cream
- 10
Once the ice cream base is well chilled, put it into your ice cream maker and let it freeze according to the manufacturer's instructions until it has the desired creamy consistency.
- 11
For a firmer consistency, you can place the finished ice cream in a freezer-safe container in the freezer for 1-2 hours after churning.
2 h
Serving Tip
- 12
This creamy peanut butter banana ice cream is a delight on its own! But it's also excellent as a semifreddo with warm waffles or as a special side dish to traditional Kaiserschmarrn. Enjoy!
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