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June 29, 2011

Banana Ice Cream

I'm finally getting a chance to sit down and post this, and boy do I have a treat for you! This is not only the first time I tried to take photos during my cooking process, but also my first time using our new ice cream maker. I've posted some info about it on my Kitchen Tools page. I will warn you though, this recipe does take patience and time. Don't rush it! I don't feel like talking too much, so I'll just post the pictures and recipe : )
Super tasty with some chocolate syrup

My setup with the recipe on my iPad

Ice cream maker


Bananas in the food processor

Bananas blended, they already look like ice cream!

Ice cream base waiting to be churned

Churning the ice cream

Labelled and ready for the freezer!
Here's the recipe adapted from Alton Brown.

Prep Time: 35 min | Inactive Time: 6 hours | Difficulty: Easy | Yield: 1 quart

6 (approximately 2 ¼ pounds) Ripe Bananas
1 Tbsp Fresh Squeezed Lemon Juice
¾ cup Light Corn Syrup
½ tsp Vanilla Extract
1 ½ cups Heavy Cream

Peel bananas and place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla extract and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. (This shouldn't take much time, since the bananas are still pretty frozen.) 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.

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