Recipe for Banana Ice Cream

Smooth banana ice cream!

Try this recipe for ice cream, you’ll love the smooth and creamy texture of this banana ice cream recipe.

Add a few scoops to a caramel basket coated with rich dark chocolate and sprinkle with finely chopped nuts.
– It tastes great.

Makes about 1½ quarts (1½ l)
2 cups (500 ml ) of double (heavy) cream
Almost 2½ cups (600 ml ) of whole (full cream) milk
½ teaspoon of salt (coarse)
¾ cup (170 grams) of sugar (I use cane sugar for this recipe)
5 very ripe bananas
7 egg yolks

Pour the cream and milk into a saucepan, add the salt and about 1½ tablespoons (25 grams) of the sugar.
Warm the mixture over low heat (be careful not to let it boil!)
Peel the bananas and chop them very finely.
Add them to the saucepan and let it simmer for about 10 minutes.

In the meantime whisk the sugar into the egg yolks, until it becomes light and fluffy.
Strain the banana mixture and then whisk the "banana milk" into the egg mixture a little at a time. (whisk constantly)
Transfer the cream back into the saucepan and warm it up, while stirring continuously until it begins to thicken (not boil) – it takes about 5-7 minutes. Don’t leave it!
Strain the “cream” again and place it in the refrigerator.
(Remember to stir occasionally during the cooling process to prevent it from forming a skin).

When it’s completely cool, pour it into your ice maker and follow the instructions for your machine.

Or pour it into a suitable container and place it in the freezer. Whisk the ice cream after about 30 minutes and return it to the freezer.
Repeat this every 30 minutes until it becomes firm.

Remember to place it in the refrigerator 10 minutes before serving, so it can soften up!

Enjoy!