Banana custard with small-batch brandy, caramel sauce, and burnt sugar candies.
If Bananas Foster and crème brûlée had a baby it would be this ice cream. Made with real bananas, instead of a flavoring, because it’s the only way to get that not too grassy, not too sweet, perfect banana flavor. A silky egg yolk custard and torched sugar candies pay homage to the classic French dessert. The pièce de résistance? A splash of apple brandy, made with Ohio apples by Jeni's friends at Watershed Distillery. This is a top shelf, white tablecloth, silver spoon ice cream if there ever was one.