Banana Ice Cream #1
2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens
slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the
bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.
Banana Ice Cream #2
4 ripe bananas (the more ripe the better)
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon
juice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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