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Banana Foster
Caramelized banana, brown sugar, dark rum — New Orleans in a pint.
15 min prep · 24h freeze 4 pints medium
Cook the bananas dark in butter and brown sugar before blending. The rum is small — just for aroma.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
11.9%
target 10–16%
Sugar
14.3%
target 14–20%
MSNF
8.4%
target 8–11%
Total solids
35.6%
target 36–42%
PAC235.9 / 220–280
POD (sweetness)
114
target 140–190
Total mass
789 g
target 473 g = pint
Why
- • Total solids 35.6% is below 36% — too watery.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk307 g
- Heavy Cream230 g
- Banana (caramelized, mashed)160 g
- Brown Sugar35 g
- Dextrose15 g
- Skim Milk Powder28 g
- Dark Rum12 g
- Cinnamon (ground)2 g
Batch mass789 g
Method
- 1.Cook sliced banana with 20 g butter and brown sugar until golden brown. Cool.
- 2.Blend with everything else.
- 3.Pint, 24h freeze.
- 4.Spin on Ice Cream.
Need the gear?
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The original. 7 programs, single pint.
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11 programs, quieter motor, bigger pint.
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Ninja Creami Swirl NC701
Soft-serve attachment for piping cones.
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