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Old 05-14-2011, 03:41 PM   #1
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Banana Nut Ice Cream

I got this recipe from Mama, a member here. I don't know if it's her recipe or she found it somewhere, but if the copyright police come along, send then to Georgia

Banana Nut Ice Cream 1.5 qts

3/4c + 3TBS milk
3 egg yolks
3TBS white sugar
3TBS brown sugar
3/4c + 3TBS heavy cream
2 medium over-ripe bananas
1/2tsp vanilla
1/4c + 2TBS chopped walnuts

Whisk together the egg yolks and sugars in a medium bowl and set aside.
In a medium pot heat the milk until it begins to bubble around the edges (this is called scalding).
Pour half of the milk into the egg yolk/sugars mixture while stirring.
Transfer back to pot and stir.
Reheat until bubbles start to form around the edges and pour back into the bowl. (it's pretty bubbly already, so I just heat it up a bit)
Mash or puree the bananas and add to the mixture in bowl.
Mix in 1/2tsp vanilla.
Mix well, cover and refrigerate until cold, 3-4 hours.

From here, follow the directions for making ice cream with your ice cream maker. Mine, I run for 15 minutes, add the nuts, then another 5 minutes.
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Old 05-14-2011, 03:53 PM   #2
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Pacanis what kind of an ice cream maker do you use?
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Old 05-14-2011, 04:00 PM   #3
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Quote:
Originally Posted by Aunt Bea View Post
Pacanis what kind of an ice cream maker do you use?
It's a Cusinart Ice-20.
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Old 05-15-2011, 11:09 AM   #4
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Thank you Pac!
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Old 05-16-2011, 12:26 PM   #5
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You're welcome!
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Old 06-11-2011, 08:01 AM   #6
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Addendum:

This is an update to the above recipe.
In another thread, justplainbill relayed some information he had heard; To produce a creamy ice cream you need a minimum of 1/2c of sugar per qt, he said the sugar acted as an anti-freeze of sorts, so I doubled the above sugars to 6 TBS ea of brown and white sugar. The results were outstanding
This was always a good ice cream, but it was also a very hard ice cream. It was even hard to get out of the container. Increasing the sugar content instantly turned this into a creamy textured ice cream, not soft-serve, just an incredibly creamy texture. And it really doesn't taste all that much sweeter.
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Old 06-11-2011, 08:25 AM   #7
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I'm gonna have to give this a try Pacanis! Thanks! I'm always looking for ways to improve things.
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Old 06-11-2011, 08:54 AM   #8
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Hi Mama!
I think you'll really love it. I can even get it all out of the freezer bowl, rather than having that layer frozen to the sides I mentioned before. I'd be interested in hearing your comments next time you make it.
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Old 06-11-2011, 09:50 AM   #9
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Hi Pacanis! I've got to make a couple of cakes for a surprise birthday party for DD tomorrow so I'm gonna be kinda busy this weekend but I should be able to get around to it come monday. I don't think it will go very well with a lemon cake or a red velvet trifle so I don't think I'll make it for the party
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Old 11-07-2011, 08:33 PM   #10
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I have to try to made this . I love banana ice cream . And thanks for the recipe .
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Banana Nut Ice Cream I got this recipe from Mama, a member here. I don't know if it's her recipe or she found it somewhere, but if the copyright police come along, send then to Georgia :lol: Banana Nut Ice Cream 1.5 qts 3/4c + 3TBS milk 3 egg yolks 3TBS white sugar 3TBS brown sugar 3/4c + 3TBS heavy cream 2 medium over-ripe bananas 1/2tsp vanilla 1/4c + 2TBS chopped walnuts Whisk together the egg yolks and sugars in a medium bowl and set aside. In a medium pot heat the milk until it begins to bubble around the edges (this is called scalding). Pour half of the milk into the egg yolk/sugars mixture while stirring. Transfer back to pot and stir. Reheat until bubbles start to form around the edges and pour back into the bowl. (it's pretty bubbly already, so I just heat it up a bit) Mash or puree the bananas and add to the mixture in bowl. Mix in 1/2tsp vanilla. Mix well, cover and refrigerate until cold, 3-4 hours. From here, follow the directions for making ice cream with your ice cream maker. Mine, I run for 15 minutes, add the nuts, then another 5 minutes. 3 stars 1 reviews
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