Smoked Banana & Praline Frozen Custard

Recipe by  Chef Austin 

 

 

Chef Austin is making some unheard of flavor combinations with the Breville Smoking Gun. Try out this rich banana custard infused with apple wood smoke. We layer it with sweet Bourbon Street praline sauce to balance all that smokey flavor. 

 

 

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Smoked Banana & Praline Frozen Custard

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Makes: 2 Qts

Serves: 8

Custard

• 8 Egg Yolks
• ½ Cup Sugar
• 2 Cups Heavy Cream
• 1 Cups Whole Milk
• ¼ Tsp Kosher Salt
• 1 Tsp Vanilla
• 3 Very Ripe Bananas
• 2 Oz Banana Liqueur

Bourbon Street Praline Sauce

• 1½ sticks butter
• ¾ cup brown sugar
• ⅔ cup heavy cream
• ½ teaspoon kosher salt
• 1½ cups pecans, crushed
• 1 Oz Bourbon

Recommended Equipment:
Digital Thermometer
Ice Cream Maker
Food Processor
Crafthouse by Fortessa Smoking Box & Smoking Gun
Tovolo Ice Cream Tub

 

Praline Sauce Directions

Step 1
In a large sauce pan over medium heat, add butter and brown sugar. Stir frequently for around 5 minutes. Stir in the cream and salt, then stir in bourbon. Turn to high heat and bring to a boil.

Step 2
After reaching a boil, turn off heat and let simmer for  2-3 minutes until slightly thickened and stir in pecans. Cool completely before adding to ice cream.

 

Smoked Banana Custard Directions

Step 1
In a bowl whisk together egg yolks, sugar, and vanilla. In a large saucepan, add milk and heavy cream.

Step 2
In a food processor, blend ripe bananas until they are smooth with no visible chunks. Set aside.

Step 3
Heat cream and milk over medium heat to 170F. As soon as it reaches temperature, take off of heat and pour a slow steady stream of the egg & sugar mixture to the hot cream whisking continuously until all the egg mixture has been incorporated. Whisk in the banana liqueur, salt, and pureed bananas. Reheat to 170F to thicken the custard then remove from heat.

Step 4
If you only own the Breville Smoking Gun and not the Crafthouse by Fortessa with Smoking Gun, proceed to Step 4a.

Pour custard into a container that will fit into Fortessa Crafthouse smoke box. Place custard in the box and shut both doors. Hook up smoking gun to back of Crafthouse and turn smoking gun onto high speed (II) and ignite wood chips. Switch to low speed (I) and smoke for a few seconds until the box is releasing some smoke then turn the power off (O). Let sit for 10 minutes. Remove container, stir the custard and repeat the Step 4 one more time. Place in refrigerator for until the custard batter is completely cool.

Step 4a
Place plastic wrap over the pan of custard. Prepare Smoking Gun with apple wood chips, place hose under the plastic wrap right above custard. Seal the plastic wrap.

Turn smoking gun onto high speed (II) and ignite wood chips. Switch to low speed (I) and smoke for a few seconds until the pan is filled with a dense smoke. Quickly take out the hose and reseal plastic wrap. Let sit for 10 minutes. Remove plastic wrap and stir the custard and repeat the Step 4 one more time. Place in refrigerator for until the custard batter is completely cool.

Step 5
Run cooled batter through your ice cream machine per manufacturer’s directions. Make sure not to overload machine with batter or it will not properly freeze.

Step 6
After running through the machine, take custard and layer a portion in the bottom of a storage container, then place some of the praline sauce on the custard. Layer in this pattern until both ingredients are gone. Place in freezer for at least 1 hour to properly set up and enjoy later.

 

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About the Author:  Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.