{"id":1082,"date":"2011-11-12T02:37:59","date_gmt":"2011-11-11T16:37:59","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1082"},"modified":"2021-01-13T12:58:13","modified_gmt":"2021-01-13T01:58:13","slug":"banoffee-pie-caramel-banana-cream-pie-recipe-with-home-made-banana-ice-cream","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/banoffee-pie-caramel-banana-cream-pie-recipe-with-home-made-banana-ice-cream\/","title":{"rendered":"Banoffee Pie (Caramel Banana Cream Pie) Recipe with home made banana ice cream"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n
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\"yummyCrisp pastry lined with milk chocolate, gooey caramel, fresh banana, a dollop of cream topped off with home made banana ice cream. Every element of this banoffee pie is yummy, put it all together and it is irresistable.<\/p>\n

Pastry<\/h2>\n

You can make your own pastry – I will post on that another day, or buy individual sweet pastry cases and pre-bake according to instructions on the pack.<\/p>\n

Caramel Recipe<\/h2>\n

There are so many different ways of making caramel for banoffee pie from using tinned pre-made caramel to melted mars bars mixed with cream. \u00a0My favourite however is simple dulce de leche (milk caramel).<\/p>\n

4 cups or 1 litre (0.26 gallons (0.98 litres)) milk (4% fat)
\n2 cups or 432g (15.24 ounces) sugar
\n1 teaspoon baking soda
\nVanilla extract<\/p>\n

\"making<\/p>\n

Bring the milk to the boil, add the sugar, vanilla and baking soda. Stir until the sugar is dissolved.<\/p>\n

Reduce the heat and simmer over medium-low heat for about 1 hour stirring occasionally. \u00a0 Periodically place a spoonful on a plate in the fridge to check the thickness of the caramel. \u00a0I like mine to still be gooey but you can make it thicker by simmering for longer.<\/p>\n

\"<\/p>\n

Banana ice cream recipe – without using an ice cream machine<\/h2>\n

\"homemade<\/p>\n

The natural banana flavour of this icecream finishes off the dish so well. \u00a0This makes a small quantity so you may wish to double if you want leftovers.<\/p>\n

150mL (5.07 fluid ounces) or 1\/2 cup plus 1Tbsp and 2tsp cream<\/a> (35% fat)
\n100mL (3.38 fluid ounces) or 1\/3 cup plus 1Tbsp milk (4% fat)
\n1 ripe banana mashed
\n3 egg yolks\u00a0or 45g (1.59 ounces)
\n100g (3.53 ounces) or 1\/3 cup plus 2Tbsp caster sugar
\n50mL (1.69 fluid ounces)\u00a0or 3Tbsp plus 1tsp extra cream<\/a> (35% fat)<\/p>\n

2g (0.07 ounces) xanthum gum<\/a>
\nBoil the cream and milk with whatever you want to flavour it, in this case a mashed ripe banana. Leave to cool and then strain through a seive.<\/p>\n

\"home Whisk egg yolks and sugar in a bowl over a pan of boiling water until pale and thick. Take off heat and slowly mix in the flavoured cream milk mixture and extra 50ml cream.<\/p>\n

\"secret<\/p>\n

Sprinkle 1g (0.04 ounces) xanthum gum over the surface and whisk in, repeat with the second gram. \u00a0The mixture will thicken. \u00a0Beat with electric mixers to incorporate air. \u00a0 Place in a container in the freezer for at least 4 hours to freeze.<\/p>\n

The xanthum gum is the secret to not needing an ice cream machine, it is regularly used in commercial ice cream. \u00a0If you have a machine I suggest halve the amount of xanthum gum and put mixture in your machine as normal. \u00a0But for those of us without an ice cream machine this is an economical way to achieve a delicious home made ice cream with a beautiful smooth mouth feel.<\/p>\n

Assembling the banoffee pie<\/h2>\n

\"banana
\nMelt chocolate in the microwave 30 sec stir, 30 sec stir… pour some melted chocolate into each pastry case and place upside down on a sheet of baking paper to drain any excess.
\nFill each case with caramel, top with generous slices of fresh ripe banana and a dollop of cream.
\nFinish with a scoop of home-made banana ice cream and tempered dark chocolate<\/a>. \u00a0Serve immediately.\n<\/div>\n