I've been on an ice cream kick this week and I made David Lebovitz's roasted banana ice cream. I love his book but this was the first recipe from the book I made that was not with egg yolks. The ice cream flavor itself is great-- and I added in melted bittersweet chocolate to cut the sweetness of the banana to make roasted banana straciatella.
My issue is the texture and I'm not sure if it's the bananas or the lack of egg yolks that's giving it a texture I don't like. It's scoopable and not too hard, but it has a distinctly loose "icy" appearance and tastes more watery than creamy. I can see ice crystals on the surface and the flavor is definitely not as rich (of course) as my custard based attempts. The roasted banana is simply pureed into the ice cream base, so I am assuming the water content of the banana affects the texture and causes it to be more watery/icey. A lot of the recipes from his book that I've tried have infusions rather than purees.
I have definitely had delicious, creamy, not icy banana ice cream flavors at ice cream shops. Is there a way to infuse banana flavor into a custard base without having the banana itself adversely affect the texture? Or will simply using a custard based recipe (like this one: http://www.marthastewart.com/910477/b... ) solve the problem?
I also should mention I forgot to strain the base before chilling.