Elvis (The Fat Years) Peanut Butter Ice Cream

4.5 from 2 ratings

This hunka-hunka frozen love came into existence when a sheet of our bacon peanut brittle came out a bit overdone. Instead of wasting the ruined brittle, we spun our new red-headed stepchild into submission by adding it to our banana base. Fat Elvis was born. The flavor combination came easily enough; the name was another story. We made the ice cream work, but then got stuck, tossing around lots of monikers, including “The Elvis Presley” and “Choke on This, Elvis.” Nothing felt right, until Emily chimed in with “Elvis: The Fat Years.” Ding-ding-ding! We dropped the first bucket of it in the dipping cabinet and announced its arrival on Twitter. Elvis diehards and meat ice-cream fans alike flooded the store. We ran out of an entire batch before we knew what happened. Elvis was in the building... to stay. We recommend a half cup or so of brittle, but you can add as much as you handle. After all, your heart isn’t going to attack itself. The King wouldn’t have it any other way. Fun Fact: The only flavor Jake hates more than banana is bacon.

Servings

servings

Ingredients

3 ripe bananas, sliced
1 cup brown sugar
1/2 cup water
2 cup heavy cream
1 cup whole milk
1 teaspoon salt
3 egg yolks
1 cup granulated sugar
1/2 cup chopped bacon peanut brittle (recipe below)

Directions

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the bananas, brown sugar, and water. Cook, stirring occasionally, until the bananas are completely mushy, about 10 minutes. (Don’t let it burn.) Transfer to a blender, reserving the saucepan. Process the banana mixture to a smooth purée. Set aside.
Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
In the reserved saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
Meanwhile, in a medium bowl, whisk together the banana purée, egg yolks, and granulated sugar until well blended.
Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2-3 minutes.
Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
Transfer the custard to an ice cream maker and spin according to the manufacturer’s instructions. Right after spinning, fold in the brittle. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.