Save on Pinterest

Best Banana Ice Cream

My son-in-law says this is the best banana ice cream he’s ever had. It’s always requested at family gatherings. —Donna Robbins, Skiatook, Oklahoma
  • Total Time
    Prep: 15 min. + chilling Process: 20 min./batch + freezing
  • Makes
    3 quarts

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
  • 3 teaspoons 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.
Nutrition Facts
1/2 cup: 308 calories, 20g fat (12g saturated fat), 98mg cholesterol, 55mg sodium, 28g carbohydrate (26g sugars, 0 fiber), 4g protein.

Recommended Video