Great Grannys Banana Ice Cream Food

BEST BANANA ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

GREAT GRANNY'S BANANA ICE CREAM

Steps:

• In a large bowl mix eggs, bananas, sugar, vanilla, and sweetened condensed milk. Pour into container of ice cream maker. Add milk to the fill line of container.
• Place container in ice cream maker and add ice and rock salt in layers and freeze until ready.
• Place in freezer for 30 additional minutes if you can wait that long....we never seem to be able to wait.

BANANA ICE CREAM

Steps:

• Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

QUICK BANANA ICE CREAM

Steps:

• Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.

GREAT GRANNY'S BANANA ICE CREAM SANDWICHES

Steps:

• Thaw ice cream until softened. Spread ice cream on cookie flat side up and top with a cookie flat side down. Place on cookie sheet. Make as many as you want and continue placing on cookie sheet.
• Place cookie sheet in freezer and re-freeze. These will keep well in plastic containers or ziplock bags. Enjoy!

BANANA ICE CREAM

Steps:

• 4 overripe bananas, mashed, about 1 1/3 cups
• In a saucepan combine half and half, sugar and vanilla bean seeds and pod. Bring to a boil. In a bowl whisk egg yolks. While whisking stream in about 1/3 of hot cream mixture. Return saucepan to heat and whisk egg mixture into sweetened cream. Continue to stir over medium heat until the mixture thickens and comes just to the boil. Strain custard into a bowl over ice. Transfer to a prepared ice cream maker. Follow manufacturer's instructions. Add bananas just before freezing is finished. Freeze until firm.

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.

GRANNY SMITH APPLES WITH CRISPY BANANA AND RUM ICE CREAM

Steps:

• Peel banana and slice on a mandoline or by hand into very thin slices, lengthwise. Fold ends of banana together to make a circle. Pinch and put in deep fat fryer until golden brown.
• Remove and drain on paper towels. Set aside.
• Saute raisins, raspberries and strawberries. Add brandy and reduce. Finish with heavy cream.
• Heat saute pan, add apples, brown sugar. Deglaze with apple liqueur. Cook until still firm. Add whole butter, cinnamon, and nutmeg.
• Put crispy banana ring in the center of each dish. Fill with apples. Put a scoop of rum ice cream on top. Lace fruit compote around. Combine 2 tablespoons sugar with 2 tablespoons of water. Heat until syrupy. Puree with 6 fresh mint leaves. Garnish with mint coulis and raspberry powder.

GRANNY'S BANANA CREAM PIE

Steps:

• In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
• Remove from the heat.
• Stir a small amount of cream mixture into egg yolks; return all to saucepan.
• Cook for 2 minutes, stirring constantly; remove from the heat.
• Add butter and vanilla; mix well; allow to cool slightly.
• Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
• Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
• Refrigerate any leftovers.

GRANDMA'S BANANA ICE CREAM

Steps:

• Beat eggs and sugar together.
• Add next four ingredients to the ice cream maker and add enough homogenized milk to make 1 gallon liquid.
• Freeze in maker or churn until frozen following manufacturer's instructions.

BANANA " ICE CREAM "

Steps:

• Place frozen bananas in a food processor and puree, adding the vanilla extract and just a few spoonfuls of juice or milk to make a soft serve texture to the banana"ice cream".
• Serve just like ice-- in a cone, in a stemmed parfait glass layered with strawberries, or as a sundae with chocolate syrup.
• You can also flavor the"ice cream" with other frozen fruit that you puree together with the bananas.
• Pineapple is especially delicious, and mango is wonderful.
• For Vegan do not use the milk. Use the fruit juice.

CREAMY BANANA ICE CREAM

Steps:

• Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
• Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.