3 ripe bananas, sliced
1 cup brown sugar
1/2 cup water
2 cups heavy cream
1 cup whole milk
1 teaspoon salt
3 egg yolks
1 cup granulated sugar
1. In a large, heavy-bottomed, nonreactive saucepan, combine bananas, brown sugar and water. Cook over medium heat, stirring occasionally, until bananas are completely mushy, about 10 minutes. Don’t let mixture burn. Puree the mixture in a blender.
2. Fill a large bowl with ice and water. Set a bowl in the ice bath. Get a sieve ready.
3. Using the same saucepan, combine cream, milk and salt. Cook, stirring occasionally, until hot but not boiling.
4. Meanwhile, whisk together the banana puree, egg yolks and granulated sugar until well blended. Slowly pour in half the hot cream mixture, whisking constantly. Transfer back to the saucepan. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom, until the liquid begins to steam and you can feel the spatula scrape against the bottom, 2-3 minutes.
5. Remove the custard from the heat, and immediately pour it through a sieve into the clean bowl you set up for the ice bath. Let cool.
6. Transfer to an ice cream maker and spin according to manufacturer’s instructions. Fold in the brittle, then transfer to an airtight container, cover and freeze up to 1 week. Or, serve the ice cream over banana slices, and top it with shards of brittle for Elvis sundaes.
Makes 1 quart