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, or having to wait too long to enjoy your creation, 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 fibers accordingly, to keep the same mixture total weight.