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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a really easy and tasty ice cream base I learned from Alton Brown on Good Eats. Makes great milkshakes! Ingredients:
6 bananas, ripe and frozen |
1 tbsp fresh lemon juice |
3/4 cup light corn syrup |
1 vanilla bean, scraped |
1 1/2 cups heavy cream (i've used milk and half and half here, not as rich, but still really yummy) |
Directions:
1. If you have fresh ripe bananas, stick in freezer overnight (whenever my bananas are getting too ripe, I stick them in the freezer and pull them out as I need them for banana bread or this ice cream, put into a ziploc bag to prevent freezer burn if you keep them long term).
2. Allow banana's to thaw ~45 minutes. Place peeled bananas into a food processor or blender with lemon juice, corn syrup and vanilla seeds. Turn blender or food processor onto low, slowly add cream and process until smooth.
3. Chill the mixture in the refrigerator until it reaches 40oF (you can leave it overnight at this point if you wish).
4. Transfer ice cream base to your ice cream mixer and process according to manufacturers directions.
5. Place the soft frozen ice cream into an airtight container and freeze overnight for best consistency.
6. Options: This would be great with caramel bits, chocolate chips, or any other add-ins you desire.
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