No Machine Chocolate Banana Ice Cream Recipes

Steps:

• If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream.
• Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat.
• Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours.
• Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen.

Steps:

• Place the frozen bananas and sugar in a processor. process until it starts to pulverise.
• Start adding the milk and process until smooth and ice cream like.
• serve.

Steps:

• Put bananas in bowl and add lemon juice (this prevents the bananas from getting brown).
• Add sugar and mix.
• Add milk and yogurt and mix.
• Freeze until solid.
• Defrost mixture just enough to where you can get it out of the bowl and break it into pieces.
• Put the pieces in a blender or food processor until smooth.
• Mixture should come out like soft serve.
• You can not store this ice cream.

Steps:

• In a small heatproof bowl, combine the chocolate and milk. Set the bowl over a saucepan of simmering water and stir occasionally until the chocolate is melted and smooth. Remove the bowl from the heat.
• Pour the liqueur into a blender or food processor fitted with the metal blade. Add the bananas, rum, and the melted chocolate mixture and purée until smooth.
• Pour the mixture into a shallow plastic container, cover, and freeze until solid enough to scoop, at least 8 hours, preferably overnight.