BEST BANANA ICE CREAM RECIPE: HOW TO MAKE IT
My son-in-law says this is the best banana ice cream he’s ever had. It’s always requested at family gatherings. —Donna Robbins, Skiatook, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 3 quarts.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 308 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 55mg sodium, CarbohydrateContent 28g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
CUISINART ICE CREAM MAKER RECIPES
Ice cream base for Cuisinart Ice Cream Maker Recipes. We like to use this ice cream recipe as a base, and add our favorite add-ins to mix up the flavors.
Provided by Ice Cream From Scratch
Total Time 4 hours 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Chill the Cuisinart ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about ½ cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream and vanilla extract and stir to combine.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
- Churn the ice cream mixture in the bowl of your ice cream machine according to the Cuisinart manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add your add-ins and flavors, and churn until they are evenly distributed.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 363 calories, CarbohydrateContent 22 grams carbohydrates, CholesterolContent 228 milligrams cholesterol, FatContent 27 grams fat, FiberContent 0 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 16 grams saturated fat, ServingSize 1, SodiumContent 91 grams sodium, SugarContent 22 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 9 grams unsaturated fat
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