Velvety Peanut Butter Banana Ice Cream with English Cream Base

Put the cream in a pot and heat it over medium heat. Make sure the cream doesn't boil, but just gets hot.

In a separate bowl, whisk the egg yolks with the cane sugar and a pinch of salt until the mixture is light and creamy.

Remove the pot with the hot cream from the heat briefly. Slowly add the foamy egg yolk-sugar-salt mixture to the hot cream, stirring constantly.

Return the pot to the stove and heat the cream-egg mixture, stirring constantly, ideally with a wooden spoon or spatula, to 70°C (158°F). It's best to use a kitchen thermometer for this. The mixture should thicken slightly and coat the spoon. Make sure the temperature does not exceed 70°C (158°F) to prevent the eggs from curdling.

Remove the mixture from the heat immediately once it has reached the desired temperature.

Cut the bananas into coarse pieces and add them along with the peanut butter to the warm ice cream base in the pot.

Purée everything very finely and smoothly with an immersion blender until no banana pieces are visible and a homogeneous mixture is formed.

First, let the finished ice cream base cool to room temperature. Stir occasionally to prevent a skin from forming.

Then, cover the mixture and place it in the refrigerator for at least 4 hours, preferably overnight, so it cools down properly and reaches refrigerator temperature.

Once the ice cream base is well chilled, put it into your ice cream maker and let it freeze according to the manufacturer's instructions until it has the desired creamy consistency.

For a firmer consistency, you can place the finished ice cream in a freezer-safe container in the freezer for 1-2 hours after churning.

This creamy peanut butter banana ice cream is a delight on its own! But it's also excellent as a semifreddo with warm waffles or as a special side dish to traditional Kaiserschmarrn. Enjoy!