Banana Irish Cream Ice Cream
Homemade brûlée banana Irish cream ice cream is full of creamy banana and whiskey flavor notes. Chunky banana boozy ice cream made with real Irish cream liqueur.
Ingredients
Brûlée Bananas
- 3 large ripe bananas
- ¼ cup (55 grams) coconut sugar
Ice Cream
- 2 ¼ cups (540 grams) whole milk divided
- 5 teaspoons cornstarch
- 2 ounces full fat cream cheese softened
- ¼ teaspoon fine sea salt
- 1 cup (240 grams) heavy cream
- 1 tablespoon vanilla bean paste or pure vanilla extract
- ¼ cup (55 grams) dark brown sugar packed
- ¼ cup (50 grams) granulated sugar
- ½ cup (120 grams) Saint Brendan's Irish Cream Liqueur
Instructions
Brûlée Bananas
- Peel and slice bananas length wise. Sprinkle sliced side generously with coconut sugar.
- Use a kitchen torch and torch the sugar about 1-2 inches away from the banana. Watch for the sugar to melt and bubble, but not burn. This can be 2-3 minutes. Allow bananas to completely cool.
- Mash half of the bananas to mix into the base. Then cut the remaining bananas into chunks and reserve for folding into the ice cream before the final freeze.
Make Milk and Cornstarch Slurry
- Whisk together ¼ cup of the milk and all of the cornstarch in a small bowl until the cornstarch has completely dissolved. Set aside.
Prepare the Cream Cheese
- Whisk together the super soft cream cheese, another ¼ cup of the milk, and the salt in a small bowl until very smooth. Set aside.
Make the Ice Cream Base
- Using a large saucepan on medium heat, combine the remaining 1 ¾ cups milk, cream, dark brown sugar, granulated sugar and vanilla. Whiskt he ingredients together to combine and continue to slowly whisk to prevent a skin forming as the sugar melts.
- Reduce the heat to a simmer and continue to stir for 4 minutes.
- Spoon about ¼ cup of the hot mixture int the bowl of the cornstarch slurry. Then, pour the slurry into the saucepan.
- Turn the heat back up to medium and cook the base, continuing to whisk until it reaches a boil. Boil this mixture for 1 minute then remove pan from the heat.
- Add in the cream cheese mixture stirring until smooth.
- Pour in the ½ cup of Saint Brendan's Irish Cream and stir in the mashed half of brûlée bananas.
- Transfer base to a large bowl, cover with plastic wrap and refrigerate for 3-4 hours until cold. (or overnight if needed)
Churn and Freeze Ice Cream
- Transfer ice cream base to your frozen ice cream maker's container. Churn according to manufacturer's directions.
- Spoon churned ice cream into container alternating by sprinkling in leftover chunks of brûlée bananas.
- Cover and freeze ice cream for 4 hours to firm before scooping and serving.