Banana Ice Cream

by Catherine Ipcizade | More from this Blogger

17 Aug 2006 10:46 AM

I love ice cream. But of all the flavors available (and trust me, there are a ton on the market today), banana remains my favorite. I'm not much for chunky ice cream. When I buy Ben and Jerry's "Chunky Monkey," I usually pick around the chocolate chunks and walnuts. I know, I know-what?! Who does that?

By making ice cream at home, I can make it my way. I add only the ingredients my family and I like and voila! It's perfect every time.

This recipe was made using a Hamilton Beach Ice Cream Maker, but it will work for any ice cream maker you have. And if you don't have an ice cream maker, I urge you to consider buying one. Mine only cost $29 but it works like a charm. You don't have to spend a lot of money on an expensive one. Mine requires no ice or salt or any of the things typically needed with less expensive machines. And the best part? The ice cream is ready within 40 minutes. You can eat it right away or freeze it in the freezer for a harder texture. And you're not getting the preservatives you find in store-bought ice cream.

Let me know how you like this recipe if you try it. And by all means, if you're a chunky ice cream fan, go ahead-add some chocolate chunks and nuts.

For this recipe you'll need:

¾ cup sugar

1/8 tsp. salt

1 ¾ cup whole milk

2 large eggs, beaten

1 ½ cups heavy cream

2 tsp. pure vanilla extract

2 bananas, mashed to desired texture

To Make:

Combine milk, salt, and sugar in a heavy saucepan. Over medium heat, cook until mixture is steaming but not boiling, stirring often. Reduce the heat to low.

In a medium-sized bowl, whisk the eggs. Slowly ladle about half of the heated mixture into the eggs, whisking furiously to combine. This will prevent the eggs from scrambling. Pour the egg mixture back into the pan and cook over medium-low heat for about 3 minutes, or until the mixture has thickened slightly. Pour heated mixture into a container and allow it to chill completely (overnight works great).

After the mixture is chilled, add the vanilla and heavy cream. Start your ice cream maker and pour in the mixture. After 15 minutes, add the banana puree and continue to freeze to desired consistency.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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