Banana Maple Almond Ice Cream
1 container Banana Reàl
1/4 cup Maple Syrup
2 cups Half And Half
1 cup Cream
1 Banana
1 cup Almond Butter
6 Egg Yolks, Beaten
1 tsp Vanilla
In a medium-size pot, combine the Banana Reàl, maple syrup, half-and-half, and cream; bring to a simmer.
Pour into a blender and add the banana and almond butter. Hold a towel tightly over the tope so that no hot liquid escapes; pulse until puréed. Very gradually mix the hot liquid into the egg yolks, ensuring that the eggs do not curdle. Whisk mixture in the top of a double boiler for 15 minutes, or until the mixture coats the back of a spoon; stir in vanilla. Pour mixture through a sieve and chill in the refrigerator until it reaches 40ºF. Freeze in ice cream maker according to manufacturer’s directions.
Banana Reàl brings to life a perfectly ripened, premium Cavendish banana from Costa Rica, showcasing the creaminess and sweet, balanced flavor of the fruit in a premium banana puree. This true to fruit flavor will allow you to take yourself to Tropical paradise year round!
