Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Banana Ice Cream
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- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 1 generous quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1728
- Total Fat
- 98 g
- Saturated Fat
- 54 g
- Carbohydrates
- 180 g
- Dietary Fiber
- 0 g
- Sugar
- 177 g
- Protein
- 35 g
- Cholesterol
- 1393 mg
- Sodium
- 302 mg
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 1 generous quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1728
- Total Fat
- 98 g
- Saturated Fat
- 54 g
- Carbohydrates
- 180 g
- Dietary Fiber
- 0 g
- Sugar
- 177 g
- Protein
- 35 g
- Cholesterol
- 1393 mg
- Sodium
- 302 mg
Ingredients
Directions
- 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.
