Creamy banana ice cream with brandy

Creamy banana ice cream with brandy

cream 30% 400 ml
Banana puree 250 g
milk 200 ml
sugar 150 g
egg yolk 4 pcs.
cognac (strong aromatic drink) 1 tbsp.
lemon juice 1 tbsp.

1 Heat the yolks in a water bath, gradually pouring sugar and whipping.

2 When the sugar has dissolved, pour alcohol into the viscous cream, remove it from the water bath.

3 Heat the milk almost to the boil, remove from the plate, carefully pour a thin trickle (constantly mixing) into the yolk mass.

4 Put the resulting mixture in a saucepan, boil with medium heat until the consistency of sour cream, constantly interfering with the mixture not burnt (do not give a boil!), Remove from the plate.

5 Place the cream on a water bath (cold), allow to cool well, put in the refrigerator, cool to +5 degrees.

6 Whip the cooled cream until soft, steady peaks appear.

7 Prepare a banana blender with lemon juice in the blender. Stir well chilled cream and mashed potatoes, add cream, mix gently.

8 Fill the fill with the resulting mass, continue cooking the creamy-banana ice cream with cognac according to the instructions to the machine.

9 Transfer the finished ice cream into a container, put in the freezer until completely hardened for about 3-4 hours.