The texture and flavor of ripe bananas if often compared to that of ice cream, and yet Americans rarely walk their favorite fruit down that frosty path. Shame.
This recipe is simple, however, it does require some inactive prep time so please do make sure you read the entire recipe in advance. Feel free to also add peanut butter or chocolate chips.
Banana Ice Cream
- 2 1/4 pounds ripe bananas (about 6)
- 1 tablespoon lemon juice (freshly squeezed)
- 3/4 cup light corn syrup
- 1 vanilla bean (split and scraped)
- 1 1/2 cups heavy cream
- Freeze the bananas, unpeeled, for at least 2 hours or up to overnight.
- Thaw bananas for 45 minutes to 1 hour, then peel and puree along with the lemon juice in the work bowl of a food processor for 10 to 15 seconds.*
- Add the corn syrup and vanilla bean seeds and turn the food processor on. Slowly pour in the cream and continue processing until smooth.
- Chill the mixture in the refrigerator until it reaches 40 degrees F, which should take about 3 hours. Transfer the mixture to an ice cream maker and process according to the manufacturer’s instructions.
- Transfer soft-serve consistency ice cream to an airtight container and harden in the freezer for 3 to 4 hours before serving.
* The freezing is mostly about softening the texture of the bananas, which takes place when thawed.
1. Clover honey can be substituted for the corn syrup.
2. For Banana Peanut Butter Ice Cream: Add 1/2 cup smooth peanut butter to the food processor along with the corn syrup (or honey) and vanilla.
Makes about 1 quart.