Banana ice cream
Evergreen among the ice cream varieties
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 360 g Bananas (weight without shell)
- 270 g Milk
- 215 g Cream
- 7 g Lemon juice
Dry ingredients
- 90 g cane sugar *
- 55 g Dextrose (dextrose) *
- 1 Pr Salt
Optional
- 20 g Glycerin *
Instructions
Preparing the ice cream mixture
- Weigh out the dry ingredients. If any of the ingredients have become lumpy, pass them through a sieve.55 g dextrose, 90 g cane sugar, 1 pinch of salt
- Mix the dry ingredients well.
- Pour the milk and cream into a saucepan and heat the mixture over a medium heat, stirring constantly.270 g milk, 215 g cream
- Add the dry ingredients to the milk and cream mixture, stirring constantly.
- Keep stirring the ice cream mixture for a few minutes until just before it boils. Turn off the hob and remove the pan from the heat.
- Leave the ice cream mixture to cool in the fridge.
- Peel the banana. The ends should be cut off generously and any fibers from the peel should be removed.360 g bananas
- Blend the banana with the lemon juice to a fine puree.7 g lemon juice
- Mix the banana puree thoroughly with the ice cream mixture. It is best to use a mixer to beat air into the ice cream mixture.
Freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Pour the ice cream mixture into the ice cream maker and start the freezing process.
- Optional: Just before the ice cream is ready, add the glycerine.20 g glycerine
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Depending on the ripeness of the bananas, it may be necessary to adjust the amount of sugar or lemon juice. This recipe is calculated for very ripe bananas.
Glycerin is not absolutely necessary for this recipe, but increases the scoopability out of the freezer.
Have you tried the recipe yet?Mention @ice cream maker!