Everyone thought pistachio ice cream sounded crazy until they tasted it… so let us expand your palate by combining a tasty trio of banana puree, rum, and ice cream with a kick of turmeric and curry powder. This twist on an old reliable turns up the heat in the best way, by perfectly balancing creaminess and spice. Take a chance on this satisfying curry banana treat from our friends at Palm&Pine in New Orleans.
recipe 
yields
10 cups
4 cups banana puree
1 tablespoon vanilla extract
3 tablespoons rum
½ eggs yolks
1½ cups sugar
4 cups heavy cream
2 cups whole milk
1 tablespoon salt
1 tablespoon turmeric powder
4 teaspoons chief curry powder
Ingredients
Special equipment: Cooking thermometer, Chinois strainer
steps
Make the banana puree:
- Sous vide very ripe bananas for 5 hours at 131 degrees. Strain out liquid and save for another use. Puree solids until smooth.
Make the ice cream:
- Combine banana puree, rum, and vanilla.
- Scald dairy with salt, turmeric and curry powder.
- Whisk sugar and yolks until smooth.
- Temper dairy into yolks, pour back into pot.
- Cook custard until 180 degrees, stirring constantly.
- Strain through chinois into banana mixture and stir to combine.
- Chill in an ice bath.
- Once chilled, thoroughly spin to your ice cream maker’s specifications.
Date Published: 07.13.23
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Recipe By
Olivia Hirsch & Amarys Koenig Herndon of Palm&Pine in New Orleans -
Contributing City
New Orleans
