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Banana Ice-Cream

Banana Ice-Cream

Serves 6 to 8

3 cups milk
1 piece vanilla bean
1/2 cup sugar
3 egg yolks, beaten
1 cup cream
1/2 cup sweet sherry
2 large ripe bananas, mashed and sieved
1/3 cup ground almonds

Place the milk and vanilla bean together in a small pan and bring to scalding point. In a bowl, beat the sugar and egg yolks together until creamy. Pour on the scaled milk, stir to mix, stir to mix thoroughly and return to pan with vanilla bean. Stir constantly over a moderate heat, 180C, until it thickens, just before boiling. Remove from heat and allow to cool. Stir in the cream and sherry and process the mixture in an ice-cream maker until mushy, or freeze in a shallow tray. If using a tray, spoon out into a bowl and beat with an electric beater until lightly textured and increased slightly in volume. Stir in the sieved bananas and the almonds. Continue to freeze, either in ice-cream maker or freezer tray until firm.

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