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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Banana Bread Ice Cream Recipe

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This recipe for Banana Bread Ice Cream is from Milch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound (peeled) very ripe bananas (about 4), sliced into coins
1/2 cup raw (turbinado) sugar
1/2 teaspoon kosher salt
1 teaspoon lemon juice
2 cups half and half
1/2 teaspoon cinnamon
1/4 teaspoon clove
1 tablespoon dark rum
1/2 teaspoon vanilla extract
3/4 to 1 cup toasted pecans, walnuts, or a combination
Directions:
Directions:
1. Heat oven to 350°F. Toss banana slices with salt and sugar in a baking dish. Bake for 25 to 30 minutes, until sugar bubbles in a thick syrup and bananas are very aromatic.

2. Transfer bananas to food processor or blender and purée with lemon juice. When no chunks remain, add half and half, cinnamon, clove, rum, and vanilla—blend till smooth. If necessary, adjust seasonings to taste, and transfer to an airtight container to chill for several hours until base is very cold.

3. Churn banana mixture in an ice cream machine according to manufacturer's instructions. About five minutes before ice cream is ready, add nuts. Serve immediately as soft serve or transfer to freezer to chill for several hours until firm.
Number Of Servings:
Number Of Servings:
1 quart
Preparation Time:
Preparation Time:
45 min. active; 1 hr+ to chill
Personal Notes:
Personal Notes:
Serve w/warm banana bread

 

 

 

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