Salted Caramel-Banana Ice Cream
 
Makes approximately 1 quart
Ingredients
  • 8 egg yolks
  • ¾ cup sugar, divided
  • 2 cups heavy cream
  • ¼ teaspoon kosher salt
  • 2 ounces cream cheese
  • 4 ripe bananas, smashed (about 2 cups smashed)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 cup salted caramel sauce
Instructions
  1. Place a large bowl in an ice-water bath. Set aside.
  2. In a medium bowl, whisk together egg yolks and ½ cup sugar.
  3. In a medium saucepan, bring cream, remaining ¼ cup sugar, and salt just to a boil over medium heat. Whisk approximately one-third of hot cream mixture into egg mixture in a slow steady stream. Transfer egg mixture to saucepan; cook, stirring constantly, until a candy thermometer registers 180°, about 1 minute.
  4. Remove pan from heat. Stir in cream cheese until well combined. Strain mixture through a fine-mesh sieve into prepared bowl in ice-water bath. Stir in banana, lime juice, and vanilla extract. Let mixture cool until chilled, stirring occasionally. Remove bowl from ice water bath; cover with plastic wrap, and refrigerate for at least 3 hours.
  5. Freeze mixture in an ice-cream maker according to manufacturer’s instructions. (Ice cream will be soft.) Transfer to a resealable container. Stir in salted caramel sauce, smoothing top with a spoon. Freeze until firm, approximately 4 hours.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/banana-split-recipe/