How To Make Real Banana Ice Cream - Easy And Delicious Dessert Recipe by Rockin Robin

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and has a different flavor profile.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often cheaper.

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup offers a unique flavor while being a natural sweetener.

Start by gathering your equipment: an ice cream maker and a candy thermometer.

Use a saucepan and pour in 1 cup of half and half, then set the temperature to medium.

Add 3/4 cup of sugar and a pinch of salt to the half and half and stir.

Insert the candy thermometer into the mixture, ensuring it doesn't touch the bottom of the pan.

Monitor the temperature until it reaches 175°F, stirring occasionally to prevent boiling.

Once at 175°F, turn off the heat and prepare to temper the egg yolks.

In a separate bowl, break up 3 egg yolks with a whisk.

Pour a little bit of the hot mixture into the egg yolks while whisking constantly to gradually raise their temperature.

Pour about 1 cup of the egg mixture back into the saucepan, whisking constantly.

Set the temperature to low and monitor the mixture until it reaches 170°F, then turn off the heat.

Prepare an ice bath by filling a large bowl with ice and water.

Pour the custard mixture into the ice bath to cool it down, stirring occasionally.

Peel about 2 cups of ripe bananas and place them in a bowl.

Mash the bananas until they are smooth, ensuring there are no chunks if preferred.

Once the custard has cooled, add 1 cup of organic heavy whipping cream and 1 teaspoon of vanilla extract to the mixture and stir.

Strain the mixture through a fine mesh strainer to remove any lumps.

Use a hand mixer to beat the mixture until the banana is well incorporated and suspended throughout.

Cover the mixture with Saran Wrap, pressing it against the surface to prevent oxidation, and refrigerate for about 2 hours.

After 2 hours, check that the mixture is nice and cold, then mix it again briefly with the hand mixer on low.

Pour the mixture into the ice cream maker and turn it on, allowing it to mix for about 25 minutes until it reaches a soft serve consistency.

Once done, remove the ice cream from the maker and transfer it to glass containers with lids for freezing.

Cooking Techniques

Equipment Needed

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Allergens