Homemade Banana Ice Cream Maker Food

BANANA ICE CREAM

Steps:

• Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.
• In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
• Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you've poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.
• Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.
• Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.
• Freeze the ice cream in your ice cream maker according to the manufacturer's instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.

EASY BANANA ICE CREAM

Steps:

• Follow the normal ice cream maker guidelines. I pour the milk, heavy cream and flavoring in first. I let it mix for about 15 minutes when I see it start to get creamy. Then I slice the 2 bananas and add them and then finally the nuts and let it run till done. This recipe uses no sugar or sugar substitute and turns out so creamy and fantastic and way less Calories.

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.

BANANA ICE CREAM ( NO MACHINE NEEDED)

Steps:

• Place the frozen bananas and sugar in a processor. process until it starts to pulverise.
• Start adding the milk and process until smooth and ice cream like.
• serve.

BANANA ICE CREAM WITHOUT AN ICE CREAM MAKER

Steps:

• Put bananas in bowl and add lemon juice (this prevents the bananas from getting brown).
• Add sugar and mix.
• Add milk and yogurt and mix.
• Freeze until solid.
• Defrost mixture just enough to where you can get it out of the bowl and break it into pieces.
• Put the pieces in a blender or food processor until smooth.
• Mixture should come out like soft serve.
• You can not store this ice cream.

BANANA ICE CREAM

Steps:

• Peel bananas, break into chunks and process with the lemon juice in food processor until smooth.
• Stir in the simple syrup and heavy cream.
• If your simple syrup was not chilled, chill entire mixture in refrigerator for at least an hour.
• Freeze according to ice cream freezer manufacturer's instructions.
• This will be a soft ice cream straight from the ice cream maker. It can be frozen to firm up, but use within a day or two for the best flavor.