Banana ice cream is a flavor that is sometimes hard to find, but this one is easy to make and delicious
Ingredients
Instructions
Banana Flavor
- Peel bananas, measure corn syrup, set aside.
Cornstarch Thickening
- Put cornstarch thickening ingredients in a small bowl. Whisk to make a smooth slurry. Set aside.
Ice Cream Base Mix
- Put 1 cup whole milk into a small saucepan. Heat to boiling. Whisk in the cornstarch slurry, boil 1 minute until thick. Remove from heat and cool to 150 degrees F.
- Add 2 whole eggs to milk mixture, whisk while heating back up to 160 degrees F. Immediately remove from heat, strain, put in Ziplock bag and seal, immerse in ice bath to cool completely.
- Put cooled milk and egg mixture, sugar, and salt into blender. Add banana flavor ingredients. Blend on High for 1 minute.
- Add whipping cream. Blend on Medium setting for 30 seconds.
- Freeze in ice cream machine.
Notes
All of the banana ice cream variations we tried in the past turned icy over time in the freezer. This recipe did not turn icy and turned out much better than the other banana ice cream recipes we have tried. We modified the recipe in Jeni’s Splendid Ice Creams at Home Banana Ice Cream recipe on p. 152. We used our base mix, used corn starch like Jeni’s to remove water from the bananas, and left out the cream cheese in Jeni’s recipe because we felt it added an unpleasant taste and mouth feel. Note that this recipe is prepared differently than all of our other ice cream recipes.
For more information see Pasteurized Eggs Instruction Sheet
