Banana Ice Cream

duonyte's Note:

This is a rich creamy ice cream, from the essetti.com website. Use very ripe bananas and only fresh lemon juice - not bottled. Preparation time is estimated, depends on your ice cream freezer.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 quart

• 4 ripe bananas
• 3 tablespoons fresh lemon juice
• 3/4 cup simple syrup
• 1 cup heavy cream

Directions:

1. Peel bananas, break into chunks and process with the lemon juice in food processor until smooth.
2. Stir in the simple syrup and heavy cream.
3. If your simple syrup was not chilled, chill entire mixture in refrigerator for at least an hour.
4. Freeze according to ice cream freezer manufacturer's instructions.
5. This will be a soft ice cream straight from the ice cream maker. It can be frozen to firm up, but use within a day or two for the best flavor.

Reviews

[PaulaG]

So easy and delicious. I used 4 large very ripe bananas and Simple Syrup for the syrup. About 1/2 cup chopped pecans was added as the ice cream began to freeze. This was used to make ice cream sandwiches which were made with Slice and Bake Peanut Butter Cookies. Nothing like peanut butter, banana and nuts. Thanks for a great recipe that I am sure to make again.

[Realtor by day, Chef by night]

This was so yummy and refreshing! I served it with a chocolate glazed pound cake and it was the perfect compliment. Everyone loved it.

[Chef #1002329]

This was good, but we thought the lemon juice flavor was too strong. If I make again, I will cut down the lemon to 2 T or maybe less. Don't have to worry about the banana browning because we ate it all!