This Banana Ice Cream Recipe is healthy, creamy and tasty. The healthy banana mixed in whole milk make this ice cream smooth and special. Try this ice cream at home!
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Homemade Banana Ice Cream Recipe
Banana is an all-season fruit loved by everyone. It is a healthy fruit and is available in every time of the year. This fruit plays am important role in our body. For instance, it is good for our metabolism and immune system. So, if you are tired of eating it, try something new. Make a natural and healthy ice cream out of it.
You will love the flavor of the ice cream. I tasted it, and it was heavenly, delicious, and yummy. I never got enough of it. This is ice cream is also good for the health and growth of children. Children usually don’t like to eat fruits. So, make them this ice cream that can full their nutrition.
The recipe for this ice cream is not too much complicated. Simply follow the instructions below. Let’s get started and make it at home. Tasty Ice Cream has chosen a straightforward banana ice cream recipe for you.
If you liked this recipe of ours, also try our Mango Ice Cream Recipe, Blueberry Ice Cream Recipe, and Kulfa Ice Cream Recipe.
Homemade Banana Ice Cream Recipe
Banana Ice Cream is a healthy and creamy ice cream made from fresh bananas and whole milk. The blended bananas in the form of paste mixed with ice cream(custard) make it smoother. The recipe for it is very simple and easy. Follow the briefly explained steps below.
8
servings25
minutes3-4
hours455
kcalIngredients
2 cups heavy cream
5 large egg yolks
1 cup whole milk
2/3 cup sugar
1/4 teaspoon kosher salt
3 large very ripe bananas
1 tablespoon pure vanilla extract
1 tablespoon dark rum
4 ounces bittersweet chocolate
Directions
Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.
In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you've poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.
Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.
Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.
Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.
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