Banana Ice Cream Puffs Recipes

Steps:

• Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

Steps:

• Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

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.

Steps:

• Combine bananas, milk, sugar and sour cream in a bowl. Use a hand mixer or immersion blender to fully incorporate all ingredients. Add heavy whipping cream and stir with a spoon until combined. Pour into 2 Ninja Creami pint containers. Freeze for 24 hours.
• Following manufacturers instructions, insert pint container into outer bowl. Push 'Ice Cream' button. When done spinning, push 'Re-spin' button.

Steps:

• Preheat oven to 375 degrees. Place puff pastry rounds, 2 inches apart, on a parchment-lined baking sheet and bake until golden and puffed, 15 to 20 minutes. Transfer to a wire rack and let cool.
• Meanwhile, in a medium pot, combine corn syrup, cream, butter, sugar, cocoa powder, and pinch of salt; bring to a boil, whisking, over medium-high. Remove fudge sauce from heat and let cool slightly. (To store, refrigerate in an airtight container, up to 2 months.) Top each pastry with bananas, ice cream, sauce, and walnuts.