1. Prepare the Banana Puree

In a blender, combine the bananas, 1 cup of milk, and vanilla bean paste. Blend until completely smooth. Set aside.

2. Heat the Rest of the Dairy

In a medium saucepan, combine the rest of the milk milk, heavy cream, and espresso powder. Heat over medium heat until steaming and the espresso has dissolved. Do not boil.

3. Make the Custard

In a separate bowl, whisk together the egg yolks and brown sugar until smooth. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. Once tempered, pour the yolk mixture back into the saucepan.

4. Finish the Base

Remove from the heat and whisk in the banana puree, cinnamon and sea salt. The finished base should have notes of banana bread, espresso, vanilla, and warm spice. 

Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of a spoon, about 170–175°F.

5. Chill

Transfer the custard to a container and refrigerate until completely chilled, at least 4 hours, preferably overnight.

6. Churn 

Churn according to your ice cream maker manufacturer’s instructions until the mixture reaches a soft-serve consistency.

7. Add the Swirl

As you transfer the churned ice cream into a freezer-safe container, layer in the melted maple cinnamon butter. Alternate between ice cream and thin drizzles of butter, creating ribbons throughout. Avoid overmixing.

8. Freeze

Freeze for 2–4 hours, or until firm enough to scoop.