Banana Ice Cream That Really Tastes Like Banana Food

EASY BANANA ICE CREAM (TIPS + 10 FLAVORS!)

Steps:

• Be sure to start with ripe and spotty bananas. Peel and slice into 1/2-inch slices for easier blending (large chunks tax the motor). Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
• Add sliced frozen bananas to a food processor fitted with an "S" blade. Then blend for 4-5 minutes or until completely smooth, fluffy, and blended. You'll need to stop occasionally to stir and scrape the sides. You'll be left with a soft serve texture. See "FREEZING" below for freezing tips.
• Add sliced frozen bananas to a high-speed blender, our most recommended model being the Vitamix 5200 for ultimate control and its powerful motor. (The Kitchenaid KSB8270FP Pro Line Series works well, too.) Turn the Vitamix dial to its lowest setting and ensure the switch is flipped to "Variable" NOT "High" to start with. It's too much to jump the motor from 0-100 that fast.
• Once it's started blending, quickly switch from "Variable" to "High" speed and use the tamper to press down and stir/agitate the bananas, which should turn into soft-serve texture banana ice cream quite quickly. If the motor seems to be struggling, stop and pause momentarily. Be sure to switch back to low speed / "Variable," then switch to "High" speed every time to protect the motor.
• Adding flavor to your nice cream is easy! For every flavor besides strawberry, berry, or Salted Caramel, simply add the recommended amounts of each ingredient to your ice cream at this time and blend until creamy and smooth, scraping down the sides as needed. If making strawberry or berry, we recommend adding them at the beginning with the unblended bananas for best texture.
• At this point you have soft-serve texture banana ice cream. To get more of a scoopable ice cream texture, simply spread into a Tupperware or parchment-lined loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
• Best when fresh. See freezing instructions above. Frozen banana ice cream should keep for up to 1 month if well covered, though we find it's best when used within the first week.

BANANA ICE CREAM THAT REALLY TASTES LIKE BANANA

Steps:

• At least 6 hours or night before making ice cream, peel and cut the bananas into about thirds and freeze.
• Add whipping cream and milk in a pan cook over low heat for 15 minutes until fully heated and almost breaking bubbles.
• Mix the eggs and sugar in a bowl. Add 1 C of the hot milk mixture to the egg mixture and mix quickly. Add another 1 C of the hot milk mixture and again, mix completely.
• Combine the egg mixture into the pan containing remaining milk mixture. Stir thoroughly and simmer for about 3-5 minutes until slightly thickened.
• Remove from heat, stir in vanilla, and cover with saran wrap on the surface and place it in the refrigerator until it is completely chilled.
• Remove bananas from the freezer and using third of the bananas and third of the milk egg mixture into a blender and blend on high for several minutes until frothy. Repeat with the remaining bananas and the milk egg mixture.
• Put the mixture into the ice cream machine and follow the machine's instructions. I use Gelato Pro and it takes about 45-50 minutes churning.
• This makes about 2 quart ice cream.