Bananamapleicecream Recipes

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.

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.

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.

QUICK BANANA ICE CREAM

Steps:

• Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.

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.

EASIEST BANANA-COCOA ICE CREAM RECIPE BY TASTY

Steps:

• Slice bananas and place in an airtight container. Freeze for at least two hours, preferably overnight.
• Place frozen banana slices in a food processor and blend until they reach the consistency of soft serve, about 4 minutes.
• Add cocoa powder and cinnamon. Blend until just combined.
• Serve immediately for soft-serve consistency or transfer to freezer for at least 2 hours for ice cream consistency.
• Garnish with strawberries.
• Enjoy!

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!

BANANA-MAPLE ICE CREAM

Steps:

• Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk.
• Place over medium heat, stirring constantly.
• Cook for 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat.
• Pour custard into a cool bowl; place over ice water to cool completely.
• Combine 1/2 cup milk, dry milk, and vanilla.
• Stir in custard, banana, and syrup. Cover and chill.
• Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
• Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

BANANA ICE CREAM

Steps:

• 4 overripe bananas, mashed, about 1 1/3 cups
• In a saucepan combine half and half, sugar and vanilla bean seeds and pod. Bring to a boil. In a bowl whisk egg yolks. While whisking stream in about 1/3 of hot cream mixture. Return saucepan to heat and whisk egg mixture into sweetened cream. Continue to stir over medium heat until the mixture thickens and comes just to the boil. Strain custard into a bowl over ice. Transfer to a prepared ice cream maker. Follow manufacturer's instructions. Add bananas just before freezing is finished. Freeze until firm.

BANANA ICE CREAM

Steps:

• Combine bananas and condensed milk in large bowl. Whisk in cream. Pour banana mixture into 8 x 8 x 2-inch glass baking dish. Cover and freeze until softly set, stirring occasionally, about 2 hours. Transfer to large bowl. Using electric mixer, beat ice cream just until fluffy. Return to same glass dish. Cover and freeze until firm, about 6 hours. (Can be made 3 days ahead. Keep frozen.)

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-CARAMEL ICE CREAM

Steps:

• Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and 2/3 cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, 1/4 teaspoon salt, and 1 cup cream until combined, and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.
• Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated.
• Place a 5-by-10-inch loaf pan (9 cups) in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread one-third of ice cream in pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day.

BACON MAPLE ICE CREAM

Steps:

• Bacon:.
• Pre Heat oven to 400°F.
• mix the 1 tablespoon of syrup and the 1/4 cup brown sugar to form a paste.
• Lay the bacon out on a cooling rack on a lined sheet pan (lining the sheet pan will save you some nasty clean up.
• Spread the paste on one side of the bacon and then bake for 10 minutes.
• Pull out bacon and turn each slice over. Spread the paste the other side of the bacon and out back in the oven for another 10 minutes.
• Pull bacon out and turn it over again, then bake for another 5-10 minutes, or until bacon is evenly glazed.
• Cool completely and then chop into small pieces.
• Maple Ice Cream:.
• Combine all the ice cream ingredients except the bacon in a medium sauce pan and heat to 170°F.
• Cool completely before adding to your ice ream maker.
• Follow you ice cream makers directions, but the basics are
• make sure you machine has been in the freezer for 24 hours and that the mixture is chilled completely.
• add the mixture to the machine while it's running.
• wait until the ice cream is at a soft serve consistancy before adding the bacon pieces.
• Put the ice cream in an airtight container and put in the freezer for a few hours before enjoying.

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.