Banana Mud Ice Cream Recipes

BANANA ICE CREAM

Steps:

• In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
• When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

FROZEN BANANA ICE CREAM RECIPE BY TASTY

Steps:

• Peel the bananas and slice into 1-inch (2 cm) slices.
• Spread the bananas on a parchment-lined baking sheet and freeze for 2 hours.
• Blend the frozen banana slices in a high-speed blender until they reach a smooth consistency.
• Add the vanilla and peanut butter and blend to combine.
• Transfer to a bowl or container and freeze for 1 hour, or until ready to serve.
• Scoop out ice cream.
• Enjoy!

BEST BANANA ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BANANA ICE CREAM

Steps:

• 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.

BANANA MUD ICE CREAM

Steps:

• Freeze sliced banana for 6 hours.
• Blend banana and coconut milk together in a small food processor or small blender until just smooth. Add cocoa powder, protein powder, peanut butter, maple syrup, and stevia powder; blend until smooth.

BANANA LIQUID NITROGEN ICE CREAM RECIPE BY TASTY

Steps:

• Fill a food processor with heavy cream, condensed milk, and bananas.
• Close the top and blend for 30 seconds.
• Use a funnel or carefully pour the ice cream mixture into a large squeeze bottle and tighten the lid.
• Layout a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen's low temperature.
• Using insulated gloves, fill a stainless steel bowl with liquid nitrogen and set it on top of the thick insulated cloth.
• Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
• Fill the bowl with droplets and allow the liquid nitrogen to boil off.
• Once all the liquid has boiled over from the bottom, serve.
• Nutrition Calories: 1621 Fat: 121 grams Carbs: 150 grams Fiber: 4 grams Sugars: 25 grams Protein: 25 grams
• Enjoy!