For this delicious roasted banana ice cream I cooked 600g of overripe fruit with 45g of dark demerara sugar, then completed the recipe with cashew butter, some oils and water to give a very thick mixture which I churned.
The calculations are based on the dry banana matter (bananas contain ca 75% water) and on the assumption that the sugars in bananas are a 1:1:1 mix of sucrose-fructose-dextrose, which is of course an assumption as it will depend a lot on the ripeness stage and on the cooking process.
As usual if you make it for a normal freezer you can add a little more sugar (in this case I am not sure I would remove the corresponding water, due to the thickness of the mixture).
| water | 500 | 63% |
| cashews | 60 | 8% |
| cooked banana (dry weight) | 150 | 19% |
| sucrose (dark demerara) | 45 | 6% |
| coconut/olive oil 7/3 | 40 | 5% |
| salt | 2 | 0,2% |
| locust bean gum/xanthan 9/1 | 3,0 | 0,4% |
Note – my ice creams are designed to be consumed immediately or kept in a somewhat warmer freezer (-10°C). If you wish to store them at the normal -18°C freezer temperature, they will become harder than usual (most ice creams will go hard in a deep freezer, it’s normal, nothing wrong with it!). To limit this inconvenience, you can bring the percentage of sugars (sucrose and dextrose) up to a total of approximately 22% keeping the same sucrose/dextrose ratio and decrease the liquid or the fibers to keep the same mixture total weight.