Publisher Photo
Publisher Photo
"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.
MAKES:
28 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing
MAKES:
28 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing

Ingredients

  • 3 eggs, beaten
  • 3 cups sugar
  • 6 cups cold milk, divided
  • 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)
  • 4 cups half-and-half cream

Directions

In a saucepan, combine the eggs, sugar and 4 cups milk. Cook and stir over medium heat until the mixture reaches 160° and is thick enough to coat a metal spoon. Cool.
Meanwhile, in a mixing bowl, combine pudding mix and remaining milk. Beat on low speed for 2 minutes. Stir juices, bananas, cream and pudding into cooled egg mixture. Freeze in batches in an ice cream freezer according to manufacturer's instructions. Refrigerate extra mixture until it can be frozen. Yield: about 3-1/2 quarts.
Originally published as Banana Ice Cream in Taste of Home June/July 2000, p65

Nutritional Facts

1/2 cup: 195 calories, 6g fat (4g saturated fat), 47mg cholesterol, 98mg sodium, 32g carbohydrate (30g sugars, 0 fiber), 4g protein.

  • 3 eggs, beaten
  • 3 cups sugar
  • 6 cups cold milk, divided
  • 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)
  • 4 cups half-and-half cream
  1. In a saucepan, combine the eggs, sugar and 4 cups milk. Cook and stir over medium heat until the mixture reaches 160° and is thick enough to coat a metal spoon. Cool.
  2. Meanwhile, in a mixing bowl, combine pudding mix and remaining milk. Beat on low speed for 2 minutes. Stir juices, bananas, cream and pudding into cooled egg mixture. Freeze in batches in an ice cream freezer according to manufacturer's instructions. Refrigerate extra mixture until it can be frozen. Yield: about 3-1/2 quarts.
Originally published as Banana Ice Cream in Taste of Home June/July 2000, p65

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