Banana Ice Cream
Print recipe| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Freezable, Serve Cold |
Ingredients
- 3 egg yolks
- 1/2 cup sugar
- 3/4 cups half-and-half
- 3/4 cups heavy cream
- 2-3 frozen bananas (I left my bananas in the fruit basket until they were nearly frozen, to concentrate the sugars)
- 1 teaspoon vanilla extract
Note
This makes a quart of ice cream; serving size assumes 1/2-cup servings.
Prep time includes freezing time; depending on your ice cream maker, this could take slightly longer (my Kitchenaid attachment took 20 minutes).
Directions
| Step 1 | |
| Whisk the eggs yolks in a bowl until they are thickened and light in color. | |
| Step 2 | |
| Combine the half-and-half, the cream, and sugar in a saucepan over medium heat. Whisk until the mixture is hot and the sugar is completely dissolved. | |
| Step 3 | |
| Temper the eggs by gradually pouring about half a cup of the hot cream/half-and-half mixture into the eggs while whisking constantly. Whisk the mixture back into the saucepan. Continue to cook over medium heat while stirring constantly until the mixture begins to bubble and thicken. Pour through a fine mesh strainer into a bowl with a lid. Refrigerate until completely cooled. | |
| Step 4 | |
| When you are ready to make the ice cream, puree the frozen bananas until smooth. Whisk along with the vanilla extract into the ice cream base until completely incorporated. Pour into your ice cream freezer and freeze according to machine directions. | |
| Step 5 | |
| Pour into a quart-size container and freeze until firm. Serve on its own, topped with chocolate sauce, or with vanilla wafers and whipped cream for "banana pudding" ice cream. | |
