Banana Maple Almond Ice Cream
1 container Banana Reàl
1 container Banana Reàl
1/4 cup maple syrup
2 cups half-and-half
1 cup cream
1 banana
1 cup almond butter
6 egg yolks, beaten
1 teaspoon vanilla
In a medium-size pot, combine the Banana Reàl, maple syrup, half-and-half, and cream; bring to a simmer.
Pour into a blender and add the banana and almond butter. Hold a towel tightly over the tope so that no hot liquid escapes; pulse until puréed. Very gradually mix the hot liquid into the egg yolks, ensuring that the eggs do not curdle. Whisk mixture in the top of a double boiler for 15 minutes, or until the mixture coats the back of a spoon; stir in vanilla. Pour mixture through a sieve and chill in the refrigerator until it reaches 40ºF. Freeze in ice cream maker according to manufacturer’s directions.
Banana Reàl realza el perfecto balance entre dulzor y cremosidad de una magnífica banana cavendish en su punto. ¡Este verdadero sabor a fruta le hará sentir en el paraiso tropical todo el año!
