I just bought the ice cream attachment to my kitchen aid mixer to make homemade ice cream. While one more kitchen appliance is not always welcome, this one was worth it and I will look forward to experimenting with all kinds of add ins. The most challenging part about the ice cream is making the custard, but once you take care of that, the possibilities are endless!

Homemade Ice Cream for a special summer dessert!


for banana ice cream:

  • 2 cups heavy cream
  • 5 large egg yolks save the whites for another use
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1/4 teaspoon kosher salt
  • 3 large very ripe bananas the browner, the better
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon rum (for flavor and creamy consistency)

for caramel sauce:

  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons rum (optional)
  • 1 teaspoon salt, divided
  • 1/4 cup water
  • 1 tablespoon light corn syrup (agave as a substitute)
  • 1/2 stick cold unsalted butter, cut into small pieces


for caramel sauce:

Place water, corn syrup, and sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in cream. Whisk in butter, a few pieces at a time, until fully incorporated. Allow to cool to room temperature and then store covered in fridge while custard chills.

for banana ice cream:

Pour the heavy cream into the medium bowl and set in fridge to keep cream chilled. In 4 cup measuring cup, whisk the egg yolks until well combined.

In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar dissolves and mixture is barely simmering.

Gradually pour some of the hot milk into the mixing cup with the egg yolks, whisking constantly as you pour (about 1/2 cup of milk). Return the saucepan to the stove over low heat and slowly pour the yolks- milk mixture into the saucepan, whisking constantly. This process tempers the eggs and prevents them from scrambling in order to create your custard.

Continue cooking the custard over low heat, whisking constantly and until the custard thickens enough to coat the back of the spatula. It will be thick and glossy and should not have lumps. Remove from heat and transfer custard into reserved cold cream whisking to combine. Place half of the custard cream mixture into a blender with bananas and process until smooth. Then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, and chill thoroughly in the refrigerator for at least 4 hours.

Once custard is chilled, transfer mixture to your ice cream maker and churn according to the manufacturer’s directions. I store my kitchen aid attachment bowl in the freezer to ensure it’s well frozen.

Once ice cream is churned, spread one-third of ice cream in 10 x 5 inch pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day. Scoop and slice fresh bananas as desired. Enjoy!