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Banana Ice Cream, Philadelphia-Style

Source of Recipe

From "The Ultimate Ice Cream Book" by Bruce Weinstein


Recipe Introduction

"This ice cream is easy to make but will only be as flavorful as the bananas you use. Pick the ripest ones you can find or set a couple of bananas in a brown paper bag overnight to help them ripen faster."

List of Ingredients

◦ 1 � cups light cream
◦ ⅔ cup sugar
◦ 2 ripe medium bananas
◦ � cup half-and-half
◦ 2 tablespoons banana liqueur or syrup (optional)


Recipe

Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat. Add the sugar and stir until it dissolves completely. Cool to room temperature.

Cut the bananas into thin slices and place in a blender with the half-and-half and banana liqueur, if using. Blend until the bananas are pur�ed, about 15 seconds. Stir the banana pur�e into the cooled cream. Refrigerate until cold or overnight.

Stir the cream well, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 3 cups





Variations:

❧ Banana Cream Pie Ice Cream:
Add � cup crumbled vanilla cream wafer cookies to the machine when the ice cream is semifrozen. Allow the machine to mix in the cookies. Proceed with the recipe as directed.

❧ Banana Malt Ice Cream:
Stir � cup malted milk powder into the cream along with the sugar. Proceed with the recipe as directed.

❧ Banana Tart Ice Cream:
Add � cup crumbled ginger snaps to the machine when the ice cream is semifrozen. Allow the machine to stir in the cookies. Swirl � cup caramel sauce into the finished ice cream. Take care not to overswirl or the sauce will 'melt' into the ice cream. Streaks of caramel should be visible. Serve immediately or freeze until firm. Serve immediately or freeze until firm.