Curry Banana Ice Cream

By: The Local Palate
Curry Banana Ice Cream in a bowl with coconut flakes

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.

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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

  • Special equipment: Cooking thermometer, Chinois strainer

Make the banana puree:

  1. 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:

  1. Combine banana puree, rum, and vanilla.
  2. Scald dairy with salt, turmeric and curry powder.
  3. Whisk sugar and yolks until smooth.
  4. Temper dairy into yolks, pour back into pot.
  5. Cook custard until 180 degrees, stirring constantly.
  6. Strain through chinois into banana mixture and stir to combine.
  7. Chill in an ice bath.
  8. Once chilled, thoroughly spin to your ice cream maker’s specifications.
  • Recipe By
    Olivia Hirsch & Amarys Koenig Herndon of Palm&Pine in New Orleans
  • Contributing City
    New Orleans

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