Recipe courtesy of Cat Cora
Episode: Bistro Kitchen
Save Recipe Print
Total:
7 hr 10 min
Prep:
4 hr
Inactive:
3 hr
Cook:
10 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream.

Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat.

Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours.

Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword