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Wednesday, August 1, 2012

A Hot Summer that demands Banana Ice Cream

So, so hot here and I really have a craving for some home made ice cream.  I really enjoy making my own ice cream since I can control exactly what goes into the mix.  Most ice creams today are loaded with sugar and other ingredients I can't enjoy.

A few weeks ago, I was watching Cook' Country and enjoyed their version of Banana Pudding.   This is exactly what I wanted to make but instead of the cookie wafers and sliced bananas, I just wanted Banana Ice Cream.

This is the original recipe from Cook's Country and one of their tips was to roast the whole unpeeled bananas at 325F for twenty minutes.  The bananas turn completely black and the roasting really enhances the banana flavor.  




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Banana Pudding

Pudding

3  bananas
8 egg yolks
1/2 c sugar
6 tb cornstarch
6 cup half and half
1 c sugar
1/2 ts salt
3 tb butter
1 tb vanilla
2 tb lemon juice

Preheat oven to 325F. Roast unpeeled whole bananas for 20 minutes. 

In a bowl, whisk together egg yolks, sugar and cornstarch. Set aside. 

In sauce pan, add half and half, sugar, salt and bring to a simmer.

Temper egg yolk mixture with 1/2 cup hot mixture. Add back to saucepan and heat until bubbles form around the edges, about two minutes. Remove from heat and add butter and vanilla.

Add liquid mixture to food processor, Add peeled roasted bananas and process until smooth. Add lemon juice to prevent banana mixture from turning dark.

Pour in large bowl and cover with plastic on the pudding surface to prevent skin from forming. Let cool 45 minutes and proceed.

Notes:  ©Cooks Country


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That was the basic recipe and I made adaptations for my banana custard to fit in my Cuisinart Ice Cream Maker.   I am watching my sugars and substituted Splenda for the sugar required in the first recipe. 

Frozen and ready to enjoy on the Veranda.



Banana Custard Ice Cream Mix

2 bananas
3 egg yolks
1/4 c Splenda
2 tb cornstarch
3 c whole milk
1/2 c Splenda
1/4 ts salt
2 tb butter
1 tb lemon juice

Preheat oven to 325F. Roast unpeeled whole bananas for 20 minutes. 

In a bowl, whisk together egg yolks, sugar and cornstarch. Set aside. 

In sauce pan, add half and half, sugar, salt and bring to a simmer.

Temper egg yolk mixture with 1/2 cup hot mixture. Add back to saucepan and heat until bubbles form around the edges, about two minutes. Remove from heat and add butter and vanilla.

Add liquid mixture to food processor, Add peeled roasted bananas and process until smooth. Add lemon juice to prevent banana mixture from turning dark.

Pour in large bowl and cover with plastic on the pudding surface to prevent skin from forming. Let cool 45 minutes and proceed  according to Ice Cream maker directions. 
Notes:  ©WHStoneman

Bananas right from the oven. 

The Ice Cream maker busy, busy.  There were a few chunks of banana to enjoy!

Bon Appétit and Enjoy 
YOUR Wonderful World!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017