Don’t let summer slip by without making this delicious, easy homemade ice cream. Honestly, you can use this vanilla ice cream base to make nearly any fruit flavor- add strawberries or peaches instead of bananas. However, this homemade banana version is simply delicious. It’s the best way to use those overly-ripe bananas.
Homemade banana ice cream with chopped pecans was the only flavor my family made growing up. As a kiddo, I didn’t care for the pecans, but I loved the treat so much that I’d pick them out one by one. I’d set out on the porch and watch as dad added more rock salt and ice to the tub and couldn’t wait to dip out my bowl full of soft serve heaven. It’s a memory I cherish and I suppose it’s my motivation for getting my son involved in the process. I’m not sure he was as excited as I use to be, but parents have to compete with iPads, Netflix and video games now days. I like to remind him that there is joy in the simple things….. like making your own ice cream. And Braum’s has nothing on this recipe.
You’ll be surprised how easy it is to make and wonder why you haven’t made this before. Here’s the recipe:
Please Note: You need to make the ice cream liquid in advance at least three hours to allow it to cool in the refrigerator, before using the ice cream maker. Once it’s cold and added to the ice cream maker it only takes about 30 minutes.
Also note, freshly made ice cream has a soft serve like texture. If you want it to look like the picture included in this post. Then freeze it overnight in the maker tub or another freezer safe container. (I use a plastic tub with lid to freeze my ice cream. It’s nothing fancy.) This recipe freezes exceptionally well and makes great creamy ice cream dips.
Ingredients:
(This makes 4 quarts- if you have a smaller ice cream maker then please reduce the recipe accordingly. Remember ice cream expands as it freezes- so don’t over fill your container.)
1 1/2 cups whole milk
5 1/2 cups heavy whipping cream
2 1/2 cups sugar
1/2 tsp of salt
4 eggs, beaten
1 can (5 oz) of evaporated milk
1 Tbsp. vanilla extract
3 to 4 bananas, make sure they are over ripe (If they are slightly mushy and browning then that’s the best.)
Directions:
In a medium sauce pan, add the 1 1/2 cups of milk and 1 cup of the heavy whipping cream then add the sugar and salt. Heat this mixture on medium-low until it reaches about 160 degrees. Don’t let it boil…ever! Stir frequently. This helps the sugar dissolve. Now slowly add a bit of the heated mixture to the eggs. You don’t want to cook the eggs. After the eggs are tempered, add the eggs to the sauce pan and continue to heat slowly, back to 160 degrees. Heating the mixture with the eggs helps remove the potential for salmonella. (We didn’t do this when I was a kid, but that doesn’t mean it’s not a good idea now. My seatbelt as a child was my mom’s protective arm…. that was before car seats. So, heat your eggs.)
The mixture may or may not thicken a bit. Usually it will coat the back of a spoon. Then pull the pan off the heat. I pour my heated mixture into a metal mixing bowl that is setting in an ice bath. It helps it cool. I then add the remaining heavy whipping cream, evaporated milk and vanilla.
Cover and place the mixture in the refrigerator to further cool. Once it is cold, then mash up your bananas. When they are mashed well, add to the mixture and then pour the ice cream in your maker. It will begin to thicken as the temperature drops below freezing. Enjoy.
- 1 1/2 cups of whole milk
- 5 1/2 cups of heavy whipping cream
- 2 1/2 cups of sugar
- 1/2 tsp of salt
- 4 eggs, beaten
- 1 can (5 oz.) of evaporated milk
- 1 Tbsp. vanilla extract
- 3 to 4 bananas, very ripe (slightly mushy and browning... works great.)
- In a medium sauce pan, add the 1 1/2 cups of milk and 1 cup of the heavy whipping cream then add the sugar and salt. Heat this mixture on medium-low until it reaches about 160 degrees. Don't let it boil...ever! This helps the sugar dissolve. Now slowly add a bit of the heated mixture to the eggs. You don't want to cook the eggs. After the eggs are tempered, add the eggs to the sauce pan and continue to heat slowly. Heating the mixture with the eggs helps remove the potential for salmonella. (We didn't do this when I was a kid, but that doesn't mean it's not a good idea now. My seatbelt as a child was my mom's protective arm.... that was before car seats. So, cook your eggs.)
- The mixture may or may not thicken a bit. Usually it will coat the back of a spoon. Then pull the pan off the heat. I pour my heated mixture into a metal mixing bowl that is setting in an ice bath. It helps it cool. I then add the remaining heavy whipping cream, evaporated milk and vanilla.
- Cover and place the mixture in the refrigerator to further cool. Once it is cold, then mash up your bananas. When they are mashed well, add to the mixture and then pour the ice cream in your maker. It will begin to thicken as the temperature drops below freezing.
- Feel free to add nuts before or during serving. Enjoy.
- Freshly made ice cream will have a soft serve texture. If you want firm, creamy ice cream dips then freeze your ice cream overnight in the freezer. (A plastic freezer safe tub can work great to store your ice cream.)
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