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
carb. 20g
pro. 2g
fat 16g sat. fat 10g
chol. 55mg
sod. 26mg
calc. 21mg
fiber 1g
Ingrédients
- 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.
