Rich, creamy, banana ice cream with roasted hazelnuts, stuffed in handmade chocolate cones make these Caramelized Banana Hazelnut Ice Cream Chocolate Cones a summer must!
Caramelized Banana Hazelnut Ice Cream Chocolate Cones
Happy FriYAY, ya’ll! As promised, I am back with my decadent, handmade chocolate cones from my last post. Only this time they are stuffed with a dreamy, creamy and slightly boozy Caramelized Banana Hazelnut Ice Cream!
Hey, I dislike being in the kitchen during the hot summer months, as much as the other guy. But with my central air on full blast and a newly developed insatiable craving to eat all the ice cream, that is exactly where I found myself a few weekends ago. I made, not one, but three flavours over the course of the weekend, including these Caramelized Banana Hazelnut Ice Cream Chocolate Cones.
Like popsicles, ice cream is synonymous with summer and my childhood. I remember Sunday afternoon walks to the neighbourhood ice cream shop, where we got to pile a few of our chosen flavours high onto a waffle cone. Then the fun began on the walk back as we kids would compete to see who could finish theirs without having a scoop hit the pavement. I can still hear the laughter, cries and slurping of what eventually turned into a sweet drippy mess of a glove that covered our little hands and most of our forearms.
With the recent loss of my grandpa, these and many other fond memories have been at the forefront of my mind for the last few weeks. His seventy-eight years were well-lived, loved and will always be remembered. I am not one to grieve publicly, so this is as much as I am wiling to share for now.
Inspiration for the ice cream portion of these Caramelized Banana Hazelnut Ice Cream Chocolate Cones comes from Bi-Rite Creamery‘s Sweet Cream & Sugar Cones book. My version is non-dairy (my tummy thanks me) with the addition of hazelnuts, vanilla bean paste and my decadent handmade chocolate cones!
Both the ice cream and cones were a real hit – like Bananas-Foster on a cone. Encore requests are already flooding in. For a more kid-friendly version, simply skip the liqueur. Folding in crushed banana chips and chocolate chunks, in place of the hazelnuts would also make for an amazing treat.
Make it. Mix it up. Enjoy!!
Caramelized Banana Hazelnut Ice Cream + Chocolate Cones
Creamy, banana ice cream with roasted hazelnuts in handmade chocolate cones make these Caramelized Banana Hazelnut Ice Cream Chocolate Cones a summer must!
- 2 medium bananas very ripe
- 110 grams muscovado sugar 1/2 cup
- 5 large egg yolks
- 412 grams coconut cream 1 3/4 cups
- 183 grams coconut milk 3/4 cup
- 1 gram sea salt 1/4 teaspoon
- 30 grams Frangelico liqueur or dark rum 2 tablespoons
- 6 grams vanilla bean paste 1 teaspoon
- 75 grams hazelnuts 1/2 cup, roasted and finely chopped
- Chocolate cones
If using a Kitchen Aid ice cream attachment, place it in the freezer to chill for at least 24 before using.
Prepare the nuts:
Preheat a toaster oven or oven to 350ºF, spread the hazelnuts on a shallow baking sheet and bake for 5-8 minutes.
Remove from oven, allow to cool slightly then rub between a clean towel to remove most of the skins.
Pulse in a food processor or blender into fine pieces, not powder. Set aside.
Caramelize the bananas:
Peel and slice the bananas, place in a saucepan with the sugar and cook over medium heat, stirring frequently, until it reaches a golden caramel in colour.
Let cool briefly, then puree while still in the saucepan, using an immersion blender. Set aside
Prepare ice bath:
Fill a large stainless steel bowl halfway with ice (cubes or crushed). Set aside in the freezer.
Prepare ice cream base:
In a medium heatproof bowl, lightly whisk the egg yolks just enough to break them up. Set aside.
Add the coconut cream, coconut milk and salt to a saucepan, stir and bring to a light simmer over medium-high heat. Reduce the heat to medium.
Grab the bowl with your egg yolks and whisking them constantly, pour a 1/2 cup of the coconut milk mixture into the bowl with the egg yolks. Continue whisking the egg yolk mixture while adding another 1/2 cup of the coconut milk mixture.
Use a rubber spatula to stir the remaining milk mixture that is left in the saucepan, while slowly pouring the egg yolk mixture into the saucepan.
Stirring constantly, cook the mixture carefully over medium heat until it thickens enough to coat the spatula. Test by running your finger across the spatula. The mixture is ready if when you run your finger across the spatula, it leaves a clear path on the spatula.
Remove from the heat and strain into a clean, shallow stainless steel bowl. Add the caramelized banana, liqueur and hazelnuts and stir until well combined.
Remove the bowl of ice from the freezer, add some water to the bowl and set on the counter.
Place the smaller bowl that holds the ice cream mixture into the ice bath and using a clean spatula, continue to stir the base occasionally to help cool down the mixture.
Once cool, remove from the ice bath, cover with plastic wrap, ensuring the plastic is in contact with the surface of the ice cream mixture and refrigerate for four hours, or overnight.
Remove from the fridge and stir in the liqueur and vanilla paste until combined.
Freeze the ice cream:
Freeze in your ice cream maker according to the manufacturer's instructions.
For a soft serve texture, enjoy immediately, or add to an airtight container and freeze for at least three hours.
Scoop into chocolate cones and enjoy!!
Best when consumed within one week.
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