Caramelized Banana Ice Cream

6-8 Servings | 5-minute Prep Time | 10-minute Cook Time | Overnight Rest Time

For Ice Cream Base:

1 c. Heavy Whipping Cream, chilled

½ c. Sweetened Condensed Milk, chilled

For the Flavoring:

3-4 Whole Bananas, peeled and cut in half, lengthwise

2 Tbsp. Unsalted Butter

2 Tbsp. Brown Sugar

1 Tbsp. Demerara Sugar

2 tsp. Cinnamon

½ c. Chopped Walnuts

Fleur de Sel, for garnish

For the Flavoring:

Place butter in medium-sized frypan over medium heat.

Add the bananas to the pan and sprinkle with brown sugar, Demerara sugar, and cinnamon.

Let the bananas brown and caramelize, about 4 minutes.

Flip the bananas and allow to caramelize again, about 3 minutes.

Remove the bananas from the pan and place in the refrigerator until cool.

In a small frypan, heat the chopped walnuts over medium-low heat until fragrant and toasted, about 2 minutes.

Remove the walnuts from the pan and place in the refrigerator until cool.

To Assemble the Ice Cream:

Blend heavy cream in a large bowl using a hand mixer until moderately stiff peaks form.

Slowly add the condensed milk into the cream while continuously blending with mixer.

Add the cooled caramelized bananas to the ice cream base and blend with hand mixer until well combined.

Gently fold the toasted walnuts into the ice cream.

Pour mixture into a freezer-safe, air-tight container.

Cover and freeze overnight.

Garnish with fleur de sel before serving.

Fleur & Venture