Desserts
Banana-Nut Ice Cream
Makes about 6 cups (twelve ½-cup servings)
Banana-Nut Ice Cream
Makes about 6 cups (twelve ½-cup servings)
Cooking the bananas first not only intensifies the flavor, but it creates a sweet syrup that is quickly mixed into the ice cream base.
Nutritional information per serving (based on ½ cup): Calories 237 (61% from fat) carb. 20g pro. 2g fat 16g sat. fat 10g chol. 55mg sod. 26mg calc. 21mg fiber 1g
Ingredients
- 3 very ripe bananas
- ¼ cup packed light brown sugar
- Pinch salt
- 1 cup whole milk
- ½ cup granulated sugar
- 2 cups heavy cream
- 1½ teaspoons pure vanilla extract
- ½ cup finely chopped walnuts
Preparation
- In a medium to large skillet over medium heat, add the bananas, brown sugar, and salt. Cook until they soften and caramelize (keep a watchful eye over the pan to be sure that the sugar does not burn). Remove from heat and allow to sit for no more than one minute.
- In a medium to large mixing bowl, whisk the milk and sugar until the sugar is dissolved. Add a little of the milk mixture to the warm banana/sugar mixture and stir well to combine.
- Add the rest of the banana mixture to the bowl of the milk/sugar, being sure to scrape in all the sugar syrup and whisk well (if you have a hand blender, this mixture could be puréed for a richer flavor and smoother consistency).
- Whisk in the heavy cream and vanilla extract. Chill overnight.
- Assemble the Mix It In™ Soft Serve Ice Cream Maker with the paddle secured and dispenser handle in its upright position. Put the finely chopped walnuts into one of the topping containers for dispensing.
- Turn on and pour in the chilled base. Churn until the desired serving consistency is achieved, about 25 to 30 minutes.
- Serve in cups or cones, adding finely chopped walnuts while dispensing ice cream.
