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Fall is upon us and that means it is time to break out the fall spices. This time of year you will see a lot of cinnamon, nutmeg, clove, ginger, star anise, and dried citrus peel. It’s almost as if these flavors are the essence of Thanksgiving itself. At times it can be a little overwhelming with everywhere you go, people are trying to push any and every type of pumpkin flavored treat onto your plate. This recipe is a little out of the ordinary but will marry all of the fall flavors into a delicious custard treat that you can enjoy before the temperature starts to drop. We will be using many different techniques with alterations depending on what you may have available. I will guarantee this will be the smoothest and creamiest custard you have ever had. We won’t even be using an ice cream churner. Spiced Banana Cajeta Custard Yields 1.25 Liters Prep Time – 30 min Cook Time – 90 min Chill Time – 2 hours Ingredients

• 650g Whole Milk
• 150g Heavy Whipping Cream
• 45g Nonfat Dry Milk Powder
• ½ Vanilla Bean (split)
• 5g Salt
• 200g Egg Yolks
• 3 Ripe Bananas (mashed)
• 275g Sugar
• 2g Cinnamon
• 1g Nutmeg
• 200g Cajeta
• Dry Ice (as needed)

Instructions

1. Mash the bananas and toss with the nutmeg, cinnamon, sugar, and salt.
2. Saute the banana sugar mix over low heat until the sugar begins to caramelize then remove from the heat.
3. In a small saucepan, whisk the heavy cream and whole milk with powdered milk and split vanilla bean over medium heat.
4. Add the banana mix and cajeta to the dairy mix while it is heating up.
5. Continuously whisk (do not let the cream scorch) while slowly bring the temperature up to 185°F (about 40 minutes).
6. Pull off of the heat and place the bottom of the pot in an ice bath to cool for 10 min.
7. With the dairy mix cooled down, remove the vanilla bean and whisk in the egg yolks until well incorporated.
8. Vacuum seal the contents in a large bag or place in a shallow hotel pan with wrapped air tight with plastic wrap.
9. Set the Angelo Po Combi to low temp steam at 170°F for 90 min with 100% humidity. (alternatively you could use an immersion circulator with a vacuum sealed bag)
10. After the custard base has steamed for 90 min, drop the bag into any ice bath to chill.
11. Strain the base with a chinois.
12. Crush a few pounds of dry ice into a powder (either using a Bar Maid Blender or a meat tenderizer)
13. Add the base to a Kitchen Aid stand mixer and turn on level two with the paddle.
14. Slowly add a tablespoon at a time of the dry ice powder. (Very Slowly)
15. Once the base had achieved the desired consistency, turn off the stand mixer and portion into deli cups.
16. Freeze the base for at least an hour with a parchment paper top to allow all of the CO₂ to escape.
17. Serve by scooping with a warm spoon.