Time 9h Number Of Ingredients 9 Steps:
Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined. In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil. Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you’ve poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling. Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream. Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight. Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.
Time 35m Yield 3 quarts. Number Of Ingredients 8 Steps:
In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Time 40m Yield 1 generous quart Number Of Ingredients 4 Steps:
4 overripe bananas, mashed, about 1 1/3 cups In a saucepan combine half and half, sugar and vanilla bean seeds and pod. Bring to a boil. In a bowl whisk egg yolks. While whisking stream in about 1/3 of hot cream mixture. Return saucepan to heat and whisk egg mixture into sweetened cream. Continue to stir over medium heat until the mixture thickens and comes just to the boil. Strain custard into a bowl over ice. Transfer to a prepared ice cream maker. Follow manufacturer’s instructions. Add bananas just before freezing is finished. Freeze until firm.
Time 5m Yield 2 Number Of Ingredients 2 Steps:
Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.
Time 6h35m Yield about 1 quart Number Of Ingredients 5 Steps:
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
Time 5h5m Yield 6 Number Of Ingredients 3 Steps:
Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours. Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.
Time 6h10m Yield Four servings Number Of Ingredients 1 Steps:
Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.
Yield 4 servings Number Of Ingredients 3 Steps:
Peel the bananas and slice into 1-inch (2 cm) slices. Spread the bananas on a parchment-lined baking sheet and freeze for 2 hours. Blend the frozen banana slices in a high-speed blender until they reach a smooth consistency. Add the vanilla and peanut butter and blend to combine. Transfer to a bowl or container and freeze for 1 hour, or until ready to serve. Scoop out ice cream. Enjoy!
Time 2h15m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Slice bananas and arrange in one layer onto a parchment or wax paper lined cookie sheet. Freeze for 2 hours. Into a 5-quart capacity food processor, using the chopping blade, place banana slices. Pulse for a few seconds at a time until a course crumb texture is reached. Add milk and vanilla. Continue processing, occasionally scraping the sides of the processor bowl with a rubber spatula, until mixture reaches a creamy, smooth soft-serve consistency. With a spatula, turn “ice cream” into a freezer container. Cover and freeze for 2-4 hours or until desired texture is reached.
Time 3h15m Yield 6 servings Number Of Ingredients 5 Steps:
Peel the bananas and cut them crosswise into 1-inch slices. Arrange the slices in a single layer on a tray and put the tray in the freezer for at least 2 hours, until bananas are frozen. Put half the frozen bananas in a food processor with half the sour cream, half the sugar and 1 tablespoon of the rum. Pulse the machine a few times, and then process the mixture for about 20 seconds, until smooth. Transfer to a cold bowl, and process the rest of the bananas, sour cream, sugar and a second tablespoon of rum. Return the ice cream to the freezer until serving time, at least one hour. To serve, scoop the ice cream into six chilled glasses. Garnish each, if desired, with 1 teaspoon of rum and a sprig of mint.
Time 1h5m Number Of Ingredients 4 Steps:
Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.
Yield 2 servings Number Of Ingredients 4 Steps:
Slice bananas and place in an airtight container. Freeze for at least two hours, preferably overnight. Place frozen banana slices in a food processor and blend until they reach the consistency of soft serve, about 4 minutes. Add cocoa powder and cinnamon. Blend until just combined. Serve immediately for soft-serve consistency or transfer to freezer for at least 2 hours for ice cream consistency. Garnish with strawberries. Enjoy!
More about “banana ice cream recipes”
Time 1h Yield Serves 6 Number Of Ingredients 0 Steps:
Peel and chop bananas. Whizz in a blender or food processor with the sugar and lemon juice. Pour in the cream and mix well. Pour into a plastic box or ice cream maker for freezing. Stir as ice crystals begin to form (if you want). Remove from freezer 15 mins before serving. Serve with chocolate sauce.
