Go to the Recipe: Simple Banana Custard
Interesting, must definitely try this.
- originally posted by denisinla
Grant or Chris, What size are these bananas? Do you have a desired weight for these?
@disqus_;CiZNi7XcnE:disqus The size should not really matter, only the ripeness. Although, I did just weight our bananas and they average about 210g each.Cheers.
- originally posted by Grant Lee Crilly
@Grant, one question: i found nothing about ripeness in the recipe (could have missed it) - should the bananas be very ripe? or just normal (like for eating right out of the peel)?Ok, so I made the custard. Then, I turned it into an ice cream base: I used 300g banana custard, 100g simple syrup, 100g brown sugar plus 50g milk (sugar dissolved in heated milk) and 1 sheet of bronze gelatin. It came out tasting like Banana's Foster in the form of VERY creamy ice cream. YUM!
What is the advantage of using salted butter rather than unsalted to control exactly how much salt is in a dish?
- originally posted by Mike Immerman
Help! My custard still looks and tastes like banana purée! I over cooked the bananas - could that be the problem? Can I rescue by adding more of all other ingredients? Yikes!
This worked fine, but I tried to store it for a day in the fridge and the entire outside turned gray and oxidized. Is there anything I can do to prevent this, or is it a product that needs to be used ASAP?
Hi Liza, it does sound like you just experienced oxidation. We recommend storing it in an airtight container to avoid this and you should be able to store for at least a day. Thanks!
so I'm staying at a friend's farm in florida, where there are so many different banana trees, that there's just this huge banana glut. He has at least a dozen interesting varieties. they come in all sorts of shapes and sizes, so could you tell me how many grams of banana goes in the scale of this recipe, instead of just specifying how many bananas?
also what is the exact temperature to warm the puree to?
think of average banana and weight it out when you try this recipe, adjust to your preference man
Hello, would it be possible to make banana ice cream using this as a base and churning it using liquid nitrogen or dry ice?
yep. that would work great
This had a very unpleasant looking grey color as soon as I made it
