Direction for Banana infused vanilla Cream

 

• Slice two very ripe bananas and place them into a heatproof glass bowl.
   
• If using a vanilla bean, split the vanilla bean lengthwise, don't scrape the vanilla pot yet instead, wait until it´s steeped in the cream which makes the vanilla bean plump and tender, which makes it much easier to remove the seeds.
   
• In a medium saucepan, combine heavy cream and vanilla bean paste or the vanilla bean, give it a quick whisk.
   
• Place the saucepan over low-medium heat until just to a boil, if using a vanilla bean, Pull out vanilla bean, and using the back of a small knife, scrape any remaining seeds into the cream, leave the vanilla bean in the saucepan, give it a quick whisk.
   
• Remove from heat and pour over the sliced bananas, make sure to get all the gooey vanilla bean paste that often settles in the bottom of the saucepan in the bowl as well, and add the vanilla bean if using.
   
•  Cover directly with plastic wrap right on top touching the surface of the cream. This will prevent skin from forming. 
   
• Cool then refrigerate the banana cream mixture overnight for optimal banana flavor.

 Direction for Banana Ice Cream
 

• Make sure your sweetened condensed milk is cold before you start making the banana ice cream.
   
• Take the cold banana-infused vanilla cream out of the fridge, strain the banana cream into a large bowl, discard the banana slices and vanilla bean.
   
• In a large bowl using an electric beater ( or use a bowl of your stand mixer fitted with the whisk attachment) add your cold banana-infused cream.
   
• Whip the cream on medium speed until soft peaks form.
   
• Pour the cold sweetened condensed milk into the whipped cream, then turn the mixer up to medium speed and whip until stiff peaks form.
   
• Pour the mixture into your ice cream container, Freeze for at least 6 hours or overnight.
   
• Ten minutes before serving, take the banana ice cream out of the freezer, scoop, and enjoy.