Banana Ice Cream with Chocolate Chips and Peanut Butter

It seems to be Murphy’s law, have you ever tempered eggs? The one time it didn’t work for me was when I tried to demonstrate it to my husband. Of course. The one time I show it to my hubby, it fails. Tempering eggs is a common technique for making ice cream, so I decided to give this banana chocolate ice cream with peanut butter a try. I got it from the German blog Evchen kocht. Ironically, it worked for me perfectly again, of course, probably because my husband was not watching.

Tempering eggs, as stated above, is the classic way of making ice cream. It contains two steps. Step 1: to slowly increase the temperature of the egg (yolks) by combining it with a liquid (usually milk or heavy cream); step 2: to gently cook this mixture until it becomes slightly thicker in consistency and is at the beginning stages of a custard. The below recipe follows this exact technique. I did follow the recipe mostly, the only thing I did was to increase the amount of chocolate chips (for 400 grams of milk I considered 50 grams of chocolate chips too low and doubled the amount). Also, I don’t know what kind of ice-cream maker Eva uses, but churning my ice cream took about 15-20minutes.

Credit: Evchen kocht (in German)

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Chocolate Banana Ice Cream with Peanut Butter

Serves: About 500g

Prep Time: 30min – Cooking Time: 10min – Total Time: 40min

This banana ice cream with peanut butter and chocolate chips follows the classic procedure of tempering egg yolks and churning it.

Ingredients

• 400 grams of milk (full fat, mine had 3.8% fat)
• 3 egg yolks, see here what to do with leftover egg whites
• 1 pinch of salt
• 75 grams of regular sugar
• 200-250 grams of ripe bananas after peeling (for me two big ones or three small ones)
• 50 grams of smooth peanut butter
• 100 grams of chocolate chips

Instructions

1

In this short video you can see how I prepare the ice cream.

2

Freez the ice-making machine overnight. The next day gently heat the milk, it does not need to boil. Set aside while continuing. In a medium-sized bowl mix the egg yolks, sugar, and salt with a mixer until pale in color and thicker in consistency. It takes a few minutes. Then gently add the milk, little by little while you continue mixing. Once all is mixed in, pour back into the pot and bring to a gentle heat. While stirring, let the custard thicken. If yyou put a bit of it on a spoon and breathe on the surface, some waves should be created. It should still be easy to pour, but slightly thicker in consistency.

3

Mash the bananas with a fork and measure the peanut butter. Add both to the egg custard and briefly mix until combined. You can either wait until this mixture has room temperature or you can chill covered in the fridge and continue the next day.

4

Spoon into your ice-cream maker and follow instructions to make soft ice cream, which is still spreadable. Mine took about 15 minutes. Add the end add the chocolate chips just to combine. Spread the mixture in a small container with a lid and freeze for a few hours. Before serving, let sit a room temperature for a few minutes so that you can scoop nicely.

It probably is a shame, but this is only my second ice cream on the blog. If you are interested, check out my double chocolate ice cream with raspberry swirl.