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Citrus-Banana Ice Cream Recipe

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Of all the homemade ice creams I make, this is my favorite. The combination of banana and citrus flavors is simply delicious.—Sharon Dearden, Henefer, Utah
TOTAL TIME: Prep: 10 min. + Process 20 min./batch + freezing
MAKES:24 servings
TOTAL TIME: Prep: 10 min. + Process 20 min./batch + freezing
MAKES: 24 servings

Ingredients

  • 3 cups milk
  • 3 cups sugar
  • 3 medium ripe bananas, mashed
  • 1-1/3 cups orange juice
  • 2/3 cup lemon juice
  • 3 cups heavy whipping cream

Nutritional Facts

1/2 cup equals 239 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 24 mg sodium, 33 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  2. In a large bowl, combine the bananas, orange juice and lemon juice; stir in cream and milk mixture.
  3. 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 quarts.
Originally published as Citrus-Banana Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p92

Nutritional Facts

1/2 cup equals 239 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 24 mg sodium, 33 g carbohydrate, trace fiber, 2 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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