Citrus-Banana Ice Cream Recipe

Publisher Photo

Citrus-Banana Ice Cream Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + Process 20 min./batch + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + Process 20 min./batch + freezing

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

Directions

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.
In a large bowl, combine the bananas, orange juice and lemon juice; stir in cream and milk mixture.
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: 239 calories, 12g fat (7g saturated fat), 44mg cholesterol, 24mg sodium, 33g carbohydrate (30g sugars, 0 fiber), 2g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCitrus-Banana Ice Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review