This ice cream came to life for an important reason, to give a noble destination to 6 bananas that were almost going from that to a worse one. They were at the height of their ripeness (is there such a word?), sweet and you could smell the ripe banana throughout the house!
Eating half a dozen was not an adequate (nor healthy) solution, what could be done? Look there and here: yay, let’s make ice cream! Fresh cream in hand and let’s go! In a relationship we can say that this recipe would be in the style Philadelphia by not using eggs in the base with some small changes here and there.
The ice cream was rich and… it tastes like banana! But lots of bananas! If you are not a fan of the “fruit”, don’t even consider the idea of making it. There’s no way to describe it, it’s so good banana o gusto! hahahahaha
To break up all this banana I thought about doing something with cinnamon and the roof tiles They seemed very suitable to me. Roof tiles It is a type of very thin and crunchy French confectionery biscuit that resembles a tile in shape, made from sugar, egg whites and essentially wheat flour.
The cookie reminded me a lot of a very Brazilian product (I believe it is), biju. Those brown cones with very crispy dough that were sold at school doors. Are still? I haven’t had one of these in so long. That is, total comfort food.
And the union of the ice cream that exuded banana with this thin and crunchy cookie was excellent! I dare say that they are necessary, each one alone would not show what they came for.
Caramelized Banana Ice Cream with Cinnamon Crunch
Makes: 600 mL
Ingredients: ICE CREAM
- 530g g banana nanica (very ripe, peeled and chopped; about 6 units)
- 300 g fresh/pasteurized cream (has more than 35% fat | used: 40% fat)
- 200 mL skimmed milk
- 1-4 soup spoon crystal Sugar
- 2 c. tea tahitian lemon juice
- 1 soup spoon vanilla extract (or 1-2 mL of essence)
Ingredients: CRISPY CINNAMON TUILE
- 145 g clara (approximately 4 units)
- 135 g powdered sugar
- 135 g wheat flour
- 80 g butter without salt (melted)
- 2 c. tea cinnamon powder
- 20 g sliced almond (chopped; optional)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: ICE CREAM
- In a frying pan, over medium-high heat, place the chopped bananas and let them caramelize just in the fruit’s own sugar. But be careful not to overcook. If necessary, do it in stages. Then mash the bananas with a fork, set aside.
- Meanwhile, heat the cream and milk in a pan, stir. Turn off when it starts to boil.
- Blend the bananas with the milk in a blender (or hand mixer) until smooth, add the lemon juice one spoonful at a time and taste, if using vanilla extract add it now. The amount of sugar will depend on how ripe the bananas were, add it little by little and experiment.
- Let this ice cream base cool (put it in the fridge) completely before putting it in the ice cream maker, and follow the instructions on yours. If you don’t have the equipment, do the beating system: put it in the freezer/freezer and every 2 hours take it out and beat it, repeating the action 3 times.
Mode: CRISPY CINNAMON TUILE
- In a bowl, beat the egg whites and sugar until smooth, do not turn into snow. Add the wheat flour and incorporate, then add the melted butter and cinnamon powder. If you use almonds, add them too. The quantity may vary according to your personal taste, so experiment. Let it rest in the fridge for 15 minutes.
- Preheat the oven to 200ºC.
- To bake the tuiles you can use silpat or line the baking tray with baking paper and grease with oil. In the case of paper, you can reuse it between batches, but you need to grease it every time.
- Spread 1 teaspoon of dough and adjust it with the back of the spoon to form a rounded shape, be careful not to make it too thick. Bake for 5-8 minutes and remove from the oven.
- To give it the shape of a tile, the tuile must be shaped while it is still hot, use a greased rolling pin to curve them.
- Store in a tightly covered container, if they are in contact with air for a long time they will lose their crunchiness. If this happens, just reheat them in the oven for about 5 minutes.
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