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Banana Ice Cream - Philadelphia Style




Source of Recipe


"The Ultimate Ice Cream Book," by Bruce Weinstein (Morrow, 1999) - posted by gijane at rc


List of Ingredients






1½ cups light cream
2/3 cup sugar
2 ripe medium bananas
¼ 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 edges. Do not let cream boil. Remove from 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 half-and-half and banana liqueur, if using. Blend until bananas are pureed, about 15 seconds. Stir the banana puree into the cooled cream mixture. Refrigerate until cold or overnight. Stir well, then freeze in ice cream maker according to manufacturer's directions. Ice cream will be soft; place in freezer-safe container and freeze at least 2 hours.

Makes about 3 cups