Clean enough banana custard recipe

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Bananas offer so much to a variety of Clean Enough foods. This custard calls upon the flavor of a ripe, just-beginning-to-speckle banana. Some of the starchiness remains as it cooks and gets preserved when immediately strained. This ice cream on top of the Banana Whiskey Torte may very well send you to heaven. But I dare you to be different and try a scoop inside Tea Raisin Oatmeal Cookies for a combination you most likely have never tried.

  • Yield: 10 Servings


  • Scant 2 cups (440 ml/450 g) whole milk
  • Scant 2 cups (440 ml/450 g) whole milk
  • Three 2-inch (5 cm) strips zest from a navel orange
  • 8 large pasture-raised egg yolks (150 g)
  • 8 large pasture-raised egg yolks (150 g)
  • 1 cup (220 ml/225 g) heavy cream
  • 1 tablespoon Pimm’s
  • ¼ teaspoon fine sea salt
How to Make It
  1. Combine the milk, bananas, and orange zest in a medium, heavy-bottomed lidded pot. Bring to a simmer, uncovered, over medium-high heat, then remove from the heat and place the lid on the pot. Allow the mixture to steep for 20 minutes and then strain.
  2. Bring the milk to a scald (just before it boils). Meanwhile, place the egg yolks and sugar in a bowl and whisk until the yolks are pale and the sugar is dissolved.
  3. Ladle 1 cup (240 ml) of the hot milk into the egg mixture while whisking. Carefully whisk the tempered egg mixture into the remaining hot milk.
  4. Cook the custard over medium heat, stirring constantly with a heatproof spatula, until the mixture reaches 180°F (82°C) and the custard coats the back of a spoon without dripping.
  5. Pour the cream into a large bowl. Whisk the mixture into the cream, along with the Pimm’s and salt.
  6. Chill overnight and then spin according to the manufacturer’s directions for your ice cream machine. Store in a container in the freezer to firm further.

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