Maple Banana Ice Cream Recipes

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BANANA ICE CREAM



Banana Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 6h35m

Yield about 1 quart

Number Of Ingredients 5

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy 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.

EASY BANANA ICE CREAM



Easy Banana Ice Cream image

When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.

Provided by ANNE MARSHALL

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5m

Yield 2

Number Of Ingredients 2

2 peeled and chopped bananas, frozen
½ cup skim milk

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.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 30 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 26.9 mg, Sugar 17.5 g

BANANA WALNUT ICE CREAM



Banana Walnut Ice Cream image

This delicious and unique flavor ice cream is perfect for summer.

Provided by franklint99

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 12h30m

Yield 8

Number Of Ingredients 7

2 ½ cups half-and-half
8 egg yolks, beaten
1 cup white sugar
2 ½ cups heavy whipping cream
2 bananas
¾ cup half-and-half
1 cup walnuts

Steps:

  • Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
  • Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
  • Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
  • Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.

Nutrition Facts : Calories 658.1 calories, Carbohydrate 40.7 g, Cholesterol 343.1 mg, Fat 53.1 g, Fiber 1.8 g, Protein 9.7 g, SaturatedFat 26.7 g, Sodium 77.1 mg, Sugar 29.3 g

BANANA-MAPLE ICE CREAM



Banana-Maple Ice Cream image

Make and share this Banana-Maple Ice Cream recipe from Food.com.

Provided by hepcat1

Categories     Frozen Desserts

Time 1h45m

Yield 3 1/2 cups, 7 serving(s)

Number Of Ingredients 7

1 1/2 cups 2% low-fat milk, divided
1/4 cup sugar
2 large egg yolks
1/4 cup nonfat dry milk powder
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium)
1/2 cup maple syrup

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.

Nutrition Facts : Calories 164.2, Fat 2.4, SaturatedFat 1.2, Cholesterol 57.7, Sodium 52.9, Carbohydrate 32.1, Fiber 0.6, Sugar 28.3, Protein 4.3

JACQUES PEPIN'S BANANA ICE CREAM



Jacques Pepin's Banana Ice Cream image

Provided by Jacques Pepin

Categories     ice creams and sorbets, dessert

Time 3h15m

Yield 6 servings

Number Of Ingredients 5

medium-size ripe bananas (about 2 pounds)
3/4 cup sour cream
1/3 cup sugar
2 tablespoons dark rum, plus 2 tablespoons (optional) to sprinkle on top at serving time
6 sprigs mint (optional)

Steps:

  • Peel the bananas and cut them crosswise into 1-inch slices. Arrange the slices in a single layer on a tray and put the tray in the freezer for at least 2 hours, until bananas are frozen.
  • Put half the frozen bananas in a food processor with half the sour cream, half the sugar and 1 tablespoon of the rum. Pulse the machine a few times, and then process the mixture for about 20 seconds, until smooth. Transfer to a cold bowl, and process the rest of the bananas, sour cream, sugar and a second tablespoon of rum. Return the ice cream to the freezer until serving time, at least one hour.
  • To serve, scoop the ice cream into six chilled glasses. Garnish each, if desired, with 1 teaspoon of rum and a sprig of mint.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 15 milligrams, Sugar 35 grams

BEST BANANA ICE CREAM



Best Banana Ice Cream image

My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 quarts.

Number Of Ingredients 8

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
3 teaspoons vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

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.

Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.

VANILLA ICE CREAM WITH MAPLE SYRUP AND BACON



Vanilla Ice Cream with Maple Syrup and Bacon image

Vanilla ice cream with maple syrup and crispy thick-cut bacon. -Carol Feldmann, Sheboygan Falls, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1 serving

Number Of Ingredients 3

2 scoops vanilla ice cream
2 tablespoons maple syrup
2 slices cooked bacon strips, crumbled

Steps:

  • Top ice cream with maple syrup and bacon.

Nutrition Facts : Calories 348 calories, Fat 15g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 445mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 0 fiber), Protein 10g protein.

BANANA ICE CREAM



Banana Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield About 1 1/2 pints

Number Of Ingredients 10

4 very ripe medium bananas
2 tablespoons sugar
1 teaspoon lemon juice
Pinch of salt
1/2 cup buttermilk
A few drops of vanilla extract (optional)
2 cups heavy cream
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks

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.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 88 milligrams, Sugar 20 grams

GINGER ICE CREAM WITH MAPLE RUM BANANAS AND PECANS



Ginger Ice Cream with Maple Rum Bananas and Pecans image

At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.

Provided by Ken Frank

Yield Serves 8

Number Of Ingredients 9

2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1/2 cup chopped fresh ginger
8 large egg yolks
3/4 cup sugar
1 cup pure maple syrup
1/4 cup dark rum
5 bananas, sliced
Chopped pecans

Steps:

  • Bring first 3 ingredients to simmer in medium saucepan. Cover; let steep 20 minutes. Bring to simmer again. Strain into medium bowl.
  • Whisk yolks and sugar in large bowl until pale yellow, about 3 minutes. Gradually whisk in milk mixture. Return mixture to same saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
  • Process custard in ice cream maker. Transfer to covered container and freeze until firm. (Can be made 2 days ahead.)
  • Stir syrup and rum in heavy large skillet over medium heat. Add bananas and heat through.
  • Spoon ice cream into bowls. Top with bananas, sauce and nuts and serve.

CARAMEL BANANAS WITH MAPLE SYRUP



Caramel Bananas with Maple Syrup image

This is very easy to make, and it's delicious too. Use pure maple syrup if possible. Makes ALL the difference. Serve as a light dessert or at a lazy Sunday brunch on pancakes.

Provided by WaterMelon

Categories     Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 6

2 ripe bananas
1 teaspoon unsalted butter
3 tablespoons pure maple syrup (may use brown sugar in a pinch)
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon

Steps:

  • Cut bananas in half crosswise then lengthwise.
  • Melt the butter over medium-high heat in a large skillet and place the bananas in the butter, coating them using a pastry brush.
  • Move the bananas to one side of the pan.
  • Slightly tip the pan (with bananas on upper side), then add the maple syrup (or brown sugar), vanilla and lemon juice.
  • Sprinkle the cinnamon and give the mixture a good stir.
  • Lower the pan and blend the sauce with the bananas, spooning the sauce over the top.
  • Cook for 5 minutes.
  • Arrange 4 banana pieces on each dessert plate.
  • Garnish each dish with mint sprig, and serve with a scoop of vanilla ice cream or any flavor ice cream of your choice.

Nutrition Facts : Calories 208.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 5.3, Carbohydrate 48.1, Fiber 3.3, Sugar 33, Protein 1.4

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