Banana Ice Cream
{(rater>id=100|name=Banana Ice Cream|type=rate|headline=off)}
| Preheat: ° | Yield: servings | |
| Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 6 (approximately 2 1/4 pounds) ripe bananas
- (Really really ripe, place in paper bag to ripen if needed)
- 1 tablespoon fresh squeezed lemon juice
- 3/4 cup light corn syrup
- 1 vanilla bean, scraped
- 1 1/2 cups heavy cream (Cut w/.75 cup milk?)
Directions
- 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.
Notes
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