Banana Chocolate-Chunk Ice Cream

"This recipe is from Cat Cora's cookbook, "Cooking from the Hip". I thought it sounded interesting. She suggests serving this ice cream with her Recipe #376589 (Italian molten chocolate pudding cake)."
photo by a user photo by a user
Ready In:
3hrs 15mins
1 quart




  • In a heavy-bottomed saucepan, combine cream, milk and sugar. Scrape seeds of vanilla bean into cream mixture and drop in the seedpod also. Place saucepan over medium-high heat. As soon as mixture begins to boil, remove pan from heat.
  • Beat egg yolks in a small bowl and slowly, in a very thin stream, add 1 cup of the hot cream mixture, stirring constantly to prevent the cream from scrambling the eggs. Gradually pour yolk and cream mixture back into saucepan, stirring constantly. Cook over medium heat for 8-10 minutes, stirring constantly, until mixture begins to thicken slightly, coats the back of a spoon and reaches 210 F on an instant-read thermometer.
  • Remove pan from heat. Pour cream mixture through a fine mesh strainer into a large bowl and let cool for 10-20 minutes. Cover and chill in refrigerator for 2-3 hours.
  • Follow the manufacturer's instructions for your ice-cream maker. Pour in the chilled cream mixture and let the machine churn for 20-25 minutes. Add the banana and chocolate when the ice cream is 3/4 frozen. Let the machine churn for another 5-10 minutes maximum. Cover the surface of the ice cream with wax paper or plastic wrap before storing in freezer to prevent ice crystals from forming.

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  1. Thanks SO much for submitting the recipe. It was a pretty good one. Couple things I'd change next time.... 1) I didn't get a Quart out of this I'd probably at least double this recipe to feed a family of 4. 2) The recipe calls for "Milk". So, I used what I had in the house, which was 1% Milk. NEXT time, I think I'll use WHOLE Milk.... or better yet -- Half & Half Cream instead. Will make it much more full-bodied and creamy. 3) I used Semi-sweet chocolate chips...its what I had in the house. Did not I figured they'd be small enough. But will chop these up next time to distribute the chocolate better. Also may add some roughly cut up, lightly TOASTED Walnuts as well....taking a cue with from one of my all-time favorite ice cream flavors...Ben & Jerry's 'Chunky Monkey'!


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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