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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: EQUIPMENT: Measuring cup, measuring spoons, 2 stainless steel bowls (1
large), slotted spoon, film wrap, 2 1/2-qt saucepan, whisk, electric mixer
with paddle, rubber spatula, instant-read test thermometer, ice-cream
freezer, 2-qt plastic container with lid
Peel the bananas. Using a slotted spoon, smash them to a rough-textured
consistency in a stainless steel bowl. Cover with film wrap and set aside.
Place 1/2 cup of sugar and the lemon juice in a 2 1/2-qt saucepan. Stir
with a whisk to combine (the sugar will resemble moist sand). Caramelize
the sugar for 5 to 6 minutes over medium-high heat, stirring constantly
with a whisk to break up any lumps (the sugar will first turn clear as it
liquefies, then light brown as it caramelizes). Reduce the heat to medium.
Carefully and slowly pour the heavy cream, then the half-and-half into the
caramelized sugar (the mixture will steam and boil rapidly as the cream is
added). Add 1/2 cup of sugar and whisk to dissolve. Bring to a boil, about
5 minutes.
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