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Best Banana Ice Cream

 Best Banana Ice Cream
My son-in-law says this is the best ice cream he’s ever had. It’s always requested at family gatherings.
24 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing


  • 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)


  • 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.

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Best Banana Ice Cream (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.