Banana, Honey and Cardamom Ice Cream
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Banana, Honey and Cardamom Ice Cream
Banana, Honey and Cardamom Ice Cream
1½ tbsp. cardamom pods
1 cup heavy cream
1 cup whole milk
1/2 of a vanilla bean
3 ripe bananas, peeled and sliced into 1-inch pieces
8 egg yolks
1/2 cup sugar
1/3 cup honey
1 (7 oz.) container crème fraîche (in our Deli)

Recipe adapted from Beringer Vineyards Executive Chef David Frakes.

Prep: 10 minutes, Cook: 10 minutes, Stand: 15 minutes
Chill: at least 1 hour, Freeze: several hours, Makes: 1 quart

1. Place cardamom pods in a large skillet over medium heat. Stir frequently for about 5 minutes or until pods are lightly toasted. Place on a cutting board and crush lightly with a rolling pin; set aside.

2. Combine cream, milk, vanilla bean and cardamom pods in a heavy saucepan and bring to a boil over medium-high heat. Add banana slices; remove from heat and cover. Let sit for 15 minutes. Strain mixture through a sieve and set aside.

3. Place egg yolks, sugar and honey in the bowl of an electric mixer and beat on Medium-High speed for about 3 minutes or until light in color and slightly foamy. Add crème fraîche and beat until well mixed. Stir in strained mixture and chill for a least 1 hour. Transfer to the bowl of an ice cream maker and freeze according to manufacturer's instructions.

Tip: You may substitute 1/2 tsp. ground cardamom and 1/2 tsp. vanilla extract for the cardamom pods and the vanilla bean.

*Consuming raw or lightly cooked eggs has been linked with Salmonella, a bacteria responsible for a type of foodborne illness. The American Egg Board states, "Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Nutritional Information:
330 calories, 5 g protein, 23 g total fat (13 g sat., 0 g trans), 31 g carbohydrate, 1 g fiber, 25 g sugar, 235 mg cholesterol, 35mg sodium, 8.3 points