BEST BANANA ICE CREAM
My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 quarts.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
FROZEN BANANA YOGURT
This no-churn frozen dessert is a great alternative to ice cream. Serve topped with crunchy banana chips
Provided by Sarah Cook
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
- Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin - like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
BANANA YOGURT ICE CREAM
Delicious and very easy to make yogurt ice cream. You can use thickened cream instead of the yogurt if you prefer.
Provided by tinaki99
Categories Frozen Desserts
Time 15m
Yield 1 tub of ice cream
Number Of Ingredients 6
Steps:
- In blender or food processor, process the first four ingredients until bananas are pureed.
- Stir in milk and yogurt.
- Freeze in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 934.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.8, Sodium 229.4, Carbohydrate 213.1, Fiber 6.3, Sugar 187.2, Protein 19.7
BANANA YOGHURT HONEY ICE CREAM
2-year-olds can (and do) prepare this. I kid myself that it's healthy. The truth is that it is simply mmmmMMMMM.....
Provided by tigrrboxer
Categories Ice Cream
Time 45m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 3
Steps:
- Mash the bananas.
- Fold into yoghurt with honey to taste.
- Scrape into freezing container (metal is faster) and shove into coldest part of freezer.
- Remove and stir a few times as frozen crust forms, break up hard frozen lumps with a fork.
- Eat as soon as it reaches the desired level of frozen-ness.
- Note: Thick strained yoghurt will not form ice crystals when frozen. It is so thick that it can pretty much be cut into slices. If you can only buy normal, inferior, non-strained plain yoghurt then this is how to perform the alchemy that will convert it into something akin to clotted cream with a slight tang: Line a large sieve with a piece of cheesecloth. Plop all the yoghurt onto the cheesecloth. Tie it up into a bundle and place a weight on top of it. You will need a bowl or pan underneath to catch the drips. Leave in a cool place (preferably the fridge, if you have enough room for a makeshift strainer in there). Leave overnight for best results, although even 2-3 hours will yield a much thicker, less sour yoghurt. The pale greenish liquid that dribbles out and collects in the bowl is actually full of nutrients - be sure to drink it. Depending on the water content of your yoghurt, 2 cups of strained yoghurt can be extracted from 4-5 cups of non-strained yoghurt. Strained yoghurt can also be used in place of sour cream, clotted cream, pretty much any kind of cream, for desserts as well as soups. I know some people who eat it by the bowlful just as it is.
Nutrition Facts : Calories 391.4, Fat 8.7, SaturatedFat 5.4, Cholesterol 31.9, Sodium 115.5, Carbohydrate 74, Fiber 6.2, Sugar 48.9, Protein 11.1
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