Friday, July 10, 2009

Banana Ice Cream

If you are looking for a cold creamy summer dessert or treat you'll love Banana Ice Cream. Freeze this banana and vanilla flavored custard in an ice cream freezer according to manufacturer's directions.

Banana Ice Cream

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
1 tablespoon Watkins Vanilla Extract
2 cups mashed ripe bananas (4 to 5 medium)

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. Yield: 3 quarts.

Watkins Original Double Strength Vanilla Extract, 01008 - 11 fl oz, 01196 - 6 fl oz, 21390 - 2 fl oz
Pure Madagascar Bourbon Vanilla Extract, 01197, 6 fl oz
USDA Certified Organic Madagascar Bourbon Pure Vanilla Extract, 00402, 2 fl oz or 00403, 1 fl oz

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