Ingredients
- 6 (approximately 2 1/4 pounds) ripe bananas
- 1 tablespoon fresh squeezed lemon juice
- 3/4 cup light corn syrup
- 1 vanilla bean, scraped
- 1 1/2 cups heavy cream
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.
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By snikrepab
Lawrence, KS
on November 08, 2012
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After coming across this recipe, decided to make a surprise batch for my boyfriend. He loved it!!! Kept asking how I managed the perfect ice-cream texture! If making this for the first time, be sure to read through several of the reviews. The minimal addition of salt, agave (I used half agave and half corn syrup and other ingredients truly makes this a great recipe!
By uuzin
on October 24, 2012
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This is by far the EASIEST ice cream recipe I ever made and it is GOOD.. I just used 1/4 cup of agave nectar instead of 3/4 cups of sugar, which was sweet enough for me and my husband. I also used 1 cup whole milk and 1/2 cup heavy cream. I swirled in some chopped walnuts and caramel sauce at the point when the ice cream was almost done, which made it even more awesome!!
By anothertimelord
on September 12, 2012
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Delicious!!!
Read all 96 reviews