Elvis (The Fat Years) Ice Cream
I admit it. When I read about an ice cream named Elvis (The Fat Years), I knew I absolutely had to make it. It didn't even matter what it tasted like. Leave it to the irreverent guys at Humphry Slocombe to come up with such an outlandish and yet alluring name. Actually, according to their book, it was Emily, the general manager and first shop employee, who came up with the winning moniker. And, apparently, Elvis knew a thing or two about food combos. His namesake ice cream was a big hit at our party!
Elvis (The Fat Years) adapted from Humphry Slocombe Ice Cream Book by Jake Godby and Sean VaheyMakes about 1.5 quarts
First, prepare some amazing Bacon Peanut Brittle. Set aside and try not to eat it all. You'll need at least 1/2 cup for the ice cream.
Next, combine in a large, heavy-bottomed, non-reactive saucepan, over medium heat:
3 ripe bananas, peeled and sliced approx. 1/4" thick
1 cup packed brown sugar (220g), you can use light or dark
1/2 cup water
Cook, stirring occasionally, until the bananas are completely mushy, about 10-15 minutes. Don't let them burn! Let cool a bit, then transfer to a blender (save the empty saucepan for a later step). Blend the mushy bananas until it becomes a smooth puree.
Prepare an ice bath by filling a large bowl with ice and water. Place a fine-mesh strainer inside a clean bowl and float the whole thing in the ice bath.
In the reserved saucepan over medium heat, combine:
2 cups heavy cream
1 cup whole milk
(I omitted the salt called for in the original recipe because IMO there's plenty in the peanuts and bacon)
Heat the cream/milk mixture, stirring occasionally until you see steam rising and little bubbles forming at the edge of the pan. Turn off heat and set aside.
In a medium heat-proof bowl, whisk together, with the banana puree:
3 egg yolks
1 cup granulated sugar (200g)
Slowly pour about half of the heated cream/milk mixture into the egg yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan containing the remaining cream/milk and return to medium heat. Cook, stirring constantly with a rubber spatula, scraping the bottom of the saucepan so it doesn't scorch. When mixture begins to steam and you can feel the spatula doesn't slide smoothly across the bottom of the saucepan, remove from heat. Or better yet, use a candy thermometer and heat the mixture till it reaches a temperature of 160°F or 71°C (temperature that kills salmonella per US FDA and the CDC).
Pour heated egg yolk/cream mixture thru the fine-mesh strainer you have set inside the bowl floating in the ice bath. Using a clean spatula, stir the mixture as it rests in the ice bath to speed up the cooling process. Once cool, chill overnight in the refrigerator, then freeze in your ice cream maker per manufacturer's instructions. Right after churning, fold in:
1/2 cup chopped Bacon Peanut Brittle
You can transfer to an airtight container, cover and freeze for up to a week or you may be tempted to just eat it all right then and there.