While I was in Paris I reveled in the deliciousness of glace. Glace is ice cream in France and it is magnifique! What is their secret? CREAM!! Lots of whole milk and cream create a smooth consistency unlike any ice cream I have had in the USA. This is probably because it is illegal to eat that much fat at one sitting! This a recipe that the Impressionist painter Monet would have his cook make for Christmas dessert. It is made with bananas so there is something healthful in his recipe, enjoy making a special dessert today. Bon Appetit!
Banana Glace
2 cups heavy cream
1 cup whole milk
3 large ripe bananas peeled and mashed
6 large egg yolks
1/2 cup sugar
6 Tablespoons firmly packed dark brown sugar
1. Pour cream and milk into a heavy saucepan on medium heat.
2. Add bananas and stir to incorporate.
3. Meanwhile place egg yolks  and sugar in a large bowl and whisk until sugar is well dissolved into eggs.
4. Using a ladle, add a little banana mixture to egg mixture and whisk well.
5. Pour entire mixture into saucepan and cook on low heat, stirring constantly until mixture is thick enough to coat a spoon, about 5 minutes.
6. Pour into a large clean bowl and refrigerate. If you have an ice cream maker you can churn the mixture, or beat with an electric mixture and freeze.

Only subscribers are eligible to post comments. Please subscribe or to participate in the conversation. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.

filed under: