Monday, September 21, 2020

Banana Ice Cream

Yield: 3 quarts


  • 7 large bananas
  • 3 cups heavy whipping cream
  • 4 cups milk
  • 1/2 cup light corn syrup
  • 1 1/2 cups sugar
  • 10 egg yolks
  • Cornstarch slurry
    • 4 tsp cornstarch
    • 2 tbsp cold milk
  • 1/2 tsp salt
  • 1 tsp vanilla


  1. Peel the bananas, cut into 1" chunks, and place in a large bowl.  Set aside.
  2. Combine the whipping cream, milk, corn syrup, and sugar in a large saucepan.  Cooking, whisking frequently to get all the sugar dissolved.  Bring to a boil.  Remove from the heat.
  3. Pour the hot dairy over the bananas.  Cover and refrigerate for 24 hours.
  4. Stir to shake the fat loose from the bananas.  Remove the bananas and discard.
  5. Pour the mixture through a fine metal mesh strainer to remove any little bits that are floating around.
  6. Transfer the mixture to a large saucepan and gradually heat to a simmer.
  7. While heating, place the egg yolks into a mixing bowl and whisk together.
  8. When the dairy is simmering, add the cornstarch slurry and whisk well.  Remove from the heat.
  9. While whisking the egg yolks vigorously (to avoid curdling), slowly add 1 1/2 cups of the dairy.  Keep whisking -- make sure it's a smooth liquid.
  10. Add the egg yolk mixture gradually back into the pot of dairy, whisking constantly.
  11. Return to the heat, and cook until the mixture thickens and coats the back of a spoon.  Do not overcook or the egg yolks may curdle.
  12. Remove from the heat.  Pour into a mixing bowl in an ice bath.  Cool to room temperature.
  13. Mix in the salt & vanilla.
  14. Refrigerate overnight.
  15. Churn according to your mixer manufacturer's instructions.  Freeze until hard, 4-8 hours.

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