Banana Ice Cream

"Use very ripe bananas."
 
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Ready In:
1hr
Ingredients:
9
Yields:
1 quart, about
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ingredients

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directions

  • In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and salt; set aside.
  • Bring milk to a boil in a pan; slowly beat the hot milk into the egg/sugar mixture.
  • Pour the entire mixture back into the pan and place over low heat.
  • Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
  • Remove pan from heat and pour hot custard through a strainer into a large, clean bowl.
  • Mash the bananas with a fork until they are creamy (or puree them in a food processor).
  • Add the banana puree to the hot custard; mix well.
  • Allow the banana custard to cool slightly; stir in the cream, vanilla, and liqueur.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturer’s directions.
  • When finished, the ice cream should be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

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Reviews

  1. Awesome and easy. I followed the directions to a "T" and added a few strawberries in when it came to freezing.
     
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