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Banana Ice Cream Recipe

"I remember this sunny citrus ice cream from my birthdays and other summer holidays at my grandparents' lake cottage," relates Tammy Mikesell of Columbia City, Indiana.

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Banana Ice Cream Recipe

Prep: 15 min. Process: 20 min./batch + freezing

Yield: 28 Servings

15 20 35

Ingredients

6 cups cold milk, divided
4 cups half-and-half cream
3 cups sugar
3 eggs, lightly beaten
1 package (3.4 ounces) instant vanilla pudding mix
1 cup orange juice
1 cup lemon juice
1 cup mashed ripe bananas (2 to 3 medium)

Directions

In a large saucepan, heat cream and 4 cups milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 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. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
In a large bowl, combine remaining milk and pudding mix. Beat on low speed for 2 minutes. Stir the juices, bananas, and pudding into cooled egg mixture.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the 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 Yield: about 3-1/2 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 195 calories, 6 g fat (4 g saturated fat), 47 mg cholesterol, 98 mg sodium, 32 g carbohydrate, trace fiber, 4 g protein.

Originally published as Banana Ice Cream in Taste of Home June/July 2000, p65