Bananas Foster Pocky Ice Cream
In a sea of Kahlua and banana flavors, Chocolate Banana Pocky bits bob up and delight the palate. The alcohol accent is strong. This ice cream is best reserved for grownups.
For the bananas foster:
- 2 heaping tablespoons of unsalted butter
- ¼ heaping cup of dark brown sugar
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 bananas (preferably not completely ripe), sliced in half vertically
- ¼ cup + 2 tablespoons Kahlua coffee liqueur
- ½ teaspoon fresh lemon zest
For the ice cream:
- 1½ cups milk
- ¼ heaping cup of sugar
- 1 tablespoon cornstarch
- 2 large egg yolks
- ¼ heaping cup of milk powder
- 1 tablespoon of vanilla bean paste
- 1 cup of mashed bananas foster
- ½ cup of the syrup left in the pan from making bananas foster
- 1 package of Chocolate Banana Pocky, chopped into small bits
For the bananas foster:
Melt the butter in a heavy skillet over a small flame. Stir in the sugar and spices. Keep stirring until the sugar dissolves. Add the bananas to the skillet. Cook for about one minute on each side. Place the bananas on a plate. Let the remaining sauce in the skillet simmer for about another minute. Pour in the Kahlua. Stir in the lemon zest. Take the skillet off the stove and set aside.
For the ice cream:
In a deep saucepan, whisk together one cup of milk (leaving a half cup for later), the sugar, cornstarch and egg yolks. Keep whisking the mixture over a medium flame for 12 to 15 minutes. Look for 180° on the candy thermometer or a thickened mixture. Remove the saucepan from the stove. Place the custard into a bowl and allow to firm in the freezer for about 5 minutes.
Combine the remaining ½ cup of milk, milk powder, vanilla bean paste and Pocky in a separate bowl. Remove the bowl from the freezer and pour in the Pocky combo. Add the mashed bananas foster and syrup. Combine well. Cover and chill overnight.
Churn the ice cream according to the ice cream maker manufacturer’s instructions.