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Banana Ice Cream

1/2-cup granulated sugar
1-tbsp all-purpose flour
1 1/2-cups table cream (18%)
3-large ripe bananas
1/4-cup milk
1-tsp freshly squeezed lemon juice
1-tsp vanilla

In a bowl, whisk eggs with sugar until thickened and pale yellow
Whisk in flour and set aside
In a medium saucepan over medium-low heat, bring cream to a simmer
Gradually whisk into the egg mixture
Return entire mixture to the saucepan
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon
Be careful not to let the mixture boil
Strain into a clean large bowl
Let cool to room temperature
In a food processor, puree bananas with milk until smooth
Pour into cream mixture, scraping the sides of the bowl
Stir in lemon juice and vanilla
Cover and refrigerate until cold or overnight
Stir cream mixture and transfer to ice cream maker
Freeze according to maker's instructions