Creamy Banana Ice Cream

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AuthorLe-ThermiqueCategory, DifficultyBeginner

Yields10 Servings
Cook Time16 minsTotal Time16 mins

INGREDIENTS :
(A) Custard
 5 large eggs yolk
 480 ml heavy cream
 240 ml whole milk
 130 g sugar
 ¼ tsp kosher salt
(B)
 3 large ripe bananas , cut 3cm
 1 tsp vanilla extract
(C) Topping
 50 g walnuts, chopped
 50 g chocolate, chopped

COOKING METHODS :
1

Making Custard

- Install the butterfly whisk.
- Place the heavy cream and eggs yolk in the mixing jar and whisk until well combined.
Settings: Timer: 6 Minutes / Speed: 4

2

- Add milk, sugar and salt boil until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
Settings: Timer: 10 Minutes / Speed: 3 / Temperature: 80°C

- You want to cook the custard until it easily coats the back of a spatula.
- Let it cool

3

- Transfer half of the custard into a bowl and remaining in the mixing jar.
- Add banana and vanilla extract to blend until smooth.
Settings: Timer: 15 Seconds / Speed: 8

- Pour the half of the custard back in the mixing jar to combine.
Settings: Timer: Seconds / Speed: 8

4

- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 4 hours before serve.

- Serve:
- Add 50g chopped toasted walnuts (or pecans) and 50g chopped dark chocolate for topping.

5

(Tips:
- If you try to swap skim (or any other milk), the ice cream will be more icy than soft.
-The riper, spottier, and uglier, the better. A deeply ripe banana will give you the best natural sweetness and banana flavor.
- Just 130g sugar makes this ice cream taste like a treat, without stealing the spotlight from the banana’s natural fruity sweetness.

Nutrition Facts

10 servings

Serving size


Amount per serving
Calories296
% Daily Value *
Total Fat 21.2g28%
Saturated Fat 12.5g63%
Cholesterol 174mg58%
Sodium 91mg4%
Total Carbohydrate 25.1g10%
Dietary Fiber 1.1g4%
Total Sugars 19.4g
Protein 3.6g

Calcium 6mg1%
Iron 2mg12%
Potassium 227mg5%
Vitamin D 221mcg1105%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
(A) Custard
 5 large eggs yolk
 480 ml heavy cream
 240 ml whole milk
 130 g sugar
 ¼ tsp kosher salt
(B)
 3 large ripe bananas , cut 3cm
 1 tsp vanilla extract
(C) Topping
 50 g walnuts, chopped
 50 g chocolate, chopped

Directions

COOKING METHODS :
1

Making Custard

- Install the butterfly whisk.
- Place the heavy cream and eggs yolk in the mixing jar and whisk until well combined.
Settings: Timer: 6 Minutes / Speed: 4

2

- Add milk, sugar and salt boil until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
Settings: Timer: 10 Minutes / Speed: 3 / Temperature: 80°C

- You want to cook the custard until it easily coats the back of a spatula.
- Let it cool

3

- Transfer half of the custard into a bowl and remaining in the mixing jar.
- Add banana and vanilla extract to blend until smooth.
Settings: Timer: 15 Seconds / Speed: 8

- Pour the half of the custard back in the mixing jar to combine.
Settings: Timer: Seconds / Speed: 8

4

- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 4 hours before serve.

- Serve:
- Add 50g chopped toasted walnuts (or pecans) and 50g chopped dark chocolate for topping.

5

(Tips:
- If you try to swap skim (or any other milk), the ice cream will be more icy than soft.
-The riper, spottier, and uglier, the better. A deeply ripe banana will give you the best natural sweetness and banana flavor.
- Just 130g sugar makes this ice cream taste like a treat, without stealing the spotlight from the banana’s natural fruity sweetness.

Notes

Creamy Banana Ice Cream

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