Last Updated on June 3, 2024 by My Back Kitchen
Banana Ice Cream
Homemade banana ice cream is a creamy, refreshing treat that highlights the natural sweetness and smooth texture of ripe bananas. Made with just a few simple ingredients, this delightful dessert boasts a rich banana flavor that’s both comforting and delicious. Perfect for a summer day or as a sweet finish to any meal, this ice cream is a fantastic way to enjoy the pure taste of bananas in a chilled, velvety form. Whether enjoyed on its own or topped with your favorite mix-ins, homemade banana ice cream is a simple yet satisfying indulgence.Enjoy!MBK
Equipment
- Ice Cream Machine - (Depending on the type of Ice Cream machine you have, you may need to freeze the bowl. Please refer to the instructions before starting)
- Container to store frozen Ice Cream - (We prefer the Insulated Ice Cream Storage tubs)
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 4 large very ripe bananas (for the best flavor, use overly ripe bananas)
- 1 tbsp vanilla bean paste (we prefer Nielsen Massey brand)
Instructions
- Separate egg yolks into a bowl and set aside.
- In a saucepan set over medium heat, combine milk, heavy cream, and bananas. Continue to cook stirring frequently until bubbles just begin to form along the edges of the pot. Do not let the milk boil.
- While the milk mixture is heating, in a large bowl, whisk together the egg yolks and sugar.
- Slowly pour one cup of the hot milk into the egg yolk mixture, whisking constantly. It may be helpful to set the bowl onto a kitchen towel to stabilize it while you whisk. Pour this mixture back into the saucepan and continue to stir over low heat until the temperature reaches 185 degrees F. The mixture should be slightly thickened, enough to coat the back of a spoon. Do not allow the mixture to come to a boil.
- Remove the milk from the heat and stir in vanilla bean paste.
- Pour the custard through a fine mesh strainer into a clean bowl set over an ice bath and allow it to cool completely; stirring frequently to help the cooling process along.
- Once completely cooled, pour the custard into the bowl of your ice cream machine and churn for 20 minutes or until set. Be sure to refer to the directions of you specific ice cream maker. This may take longer if your custard was not completely cooled.
- Transfer the frozen custard to an airtight container and freeze 3 hours or overnight.
Tried this recipe?Let us know how it was!