Bananacinnamonicecream Recipes

BANANA ICE CREAM

Steps:

• Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

CREAMY BANANA ICE CREAM

Steps:

• Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
• Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.

EASY BANANA ICE CREAM

Steps:

• Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

ONE-INGREDIENT BANANA ICE CREAM

Steps:

• Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.

BANANA CINNAMON ICE CREAM

Steps:

• In ice cream freezer container, combine all ingredients; mix well.
• Freeze according to manufacturer's instructions.
• Store leftovers covered in refrigerator.
• Notes:
• Refrigerator-Freezer Method: Omit half-and-half.
• In large bowl, combine EAGLE BRAND® and vanilla; stir in bananas and cinnamon.
• Fold in 2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping).
• Pour into 9x5 inch loaf pan or other 2 quart container; cover.
• Freeze 6 hours or until firm.
• Store leftovers covered in freezer.

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.

ONE INGREDIENT BANANA ICE CREAM

Steps:

• Start with a ripe banana-it should be sweet and soft. Peel the banana and cut it into coins. It doesn't matter what shape or size the pieces are in as long as they are chopped up into evenly-sized and somewhat small pieces. Put the banana pieces in an airtight container. Freeze the banana pieces for at least 2 hours but ideally overnight.
• Blend the frozen banana pieces in a small food processor or powerful blender. Pulse the frozen banana pieces. A small food processor or chopper works best. Keep blending-the banana will look crumbly.
• Scrape down the food processor. Keep blending-the banana will look gooey. Scrape down the food processor. Keep blending-the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
• Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, this is the moment to do it).
• Transfer to an airtight container and freeze until solid. You can eat the ice cream immediately, but it will be quite soft.

BANANA ICE CREAM

Steps:

• In a blender, purée bananas, sugar, lemon juice and salt until smooth.
• In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of vanilla extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

SPICED BANANA ICE CREAM

Steps:

• Stir together cream, milk, brown sugar, cinnamon stick, star anise, nutmeg, cardamom, white pepper, and a pinch of salt in a 2- to 3-quart heavy saucepan. Scrape seeds from vanilla bean into cream mixture, then add pod. Purée banana in a food processor, then whisk into cream mixture. Bring just to a boil, stirring occasionally. Remove from heat and let stand, covered, 30 minutes.
• Return to a boil, uncovered. Meanwhile, whisk together yolks in a large metal bowl. Add boiling-hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175°F on thermometer (do not let boil). Remove from heat and force custard through a fine-mesh sieve into a clean metal bowl, discarding solids. Set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cold, about 30 minutes.
• Freeze custard in ice cream maker, then transfer to an airtight container and harden in freezer, about 1 hour. Let soften in refrigerator 1 to 1 1/2 hours and then at room temperature 10 minutes.