Banana Ice Cream (Not Your Momma's Chunky Monkey!)

"Came up with this one to break in the new (to us) 1950's electric ice cream maker we scored. Have some bananas that needed to be used so here's what we came up with. The secret is dropping the banana into the custard to release all that banana tastiness & then adding the banana chunks in the final minute or two of churning to leave tasty chunks of banana. Serve with http://www.food.com/recipe/wet-walnut-topping-33474 and http://www.food.com/recipe/grams-hot-fudge-sauce-216793 - so folks can add as much as they want. Plan to make again with 1/2 teaspoon of nutmeg & grilled pineapple with the wet walnuts. Mmmmm! Prep time doesn't include chilling the custard or ripening ice cream. Cook time doesn't include churning because ice cream makers vary - our cranks this out in 20 minutes."
 
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Ready In:
40mins
Ingredients:
9
Yields:
1 quart
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ingredients

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directions

  • In a heavy bottomed saucepan or double boiler, add the sugar, salt & evaporated milk. Heat until simmering, stirring frequently. Reduce heat to low.
  • Beat the egg yolks until light & temper with a 1/2 cup of milk mixture, adding the hot milk/sugar mixture a couple of tablespoons at a time, mixing well with each addition.
  • Pour the tempered egg back into sugar, salt, evaporated milk mixture & gently cook until the mixture thickens & covers the back of a wooden spoon. Do not let come to a boil as the eggs will cook & curdle. Add the half & half & continue to cook until the mixture thickens again.
  • Remove from heat, add the very ripe banana (whole or chunked is fine), vanilla & whipping cream.
  • Cool, stirring gently (no need to break up banana). When it cools to room temp, cover & chill in fridge at least 4 hours to overnight. Remove the banana & snack on it (cook's treat).
  • Churn in your ice cream maker's canister according to how it works. As it churns, take the remaining bananas, slice & toss with lemon juice & add them in during the final minute or so of churning.
  • Serve immediately or ripen several hours in the freezer - banana flavor increases with ripening. Enjoy.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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