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Banana Ice Cream Recipe

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My son-in-law says this is the best ice cream he’s ever had. It’s always requested at family gatherings.

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Banana Ice Cream Recipe

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

Yield: 24 Servings

15 20 35

Ingredients

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

Directions

In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 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. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to 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: 3 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 309 calories, 20 g fat (12 g saturated fat), 112 mg cholesterol, 58 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein.

Originally published as Banana Ice Cream in Country August/September 2007, p47

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Reviews for Banana Ice Cream (4)

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Banana Ice Cream

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Reviewed on Aug. 25, 2011 by Carolptimm

Amazing, I added chocolate chunks and everyone loved it.

Reviewed on Jun. 22, 2011 by smstillinger

Delicious ice cream.

Reviewed on Feb. 09, 2011 by BarryWillard

I substituted Banana Extract for a more distinctive flavor.

Reviewed on Jul. 03, 2009 by michellek9

Great recipe! My whole family loved it. The custard base would also be good by itself. I will also try this recipe using peaches or strawberries. Thanks for sharing.