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.
BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 37g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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