Description
This ice cream is so creamy, rich and flavorful, and the flavorful is even more enhanced after a day or two in the freezer. It also stays creamy and scoopable. You’ll love it!
Ingredients
Units
Scale
- 3 cups half and half*
- 1 1/4 cups granulated sugar
- 1/8 teaspoons salt
- 2 large eggs
- 2 cups heavy whipping cream, cold
- 1/8 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 2 cups ripe mashed bananas, about 3 large bananas
Instructions
- Add the eggs to a 2 cup measuring cup and slightly whisk with a fork. Set aside.
- Add the half and half, sugar and salt to a medium saucepan over medium heat. Whisk slowly while bringing the milk to a simmer. Pour about 1/3 of the hot mixture into the eggs, while whisking constantly, then whisk vigorously for a few seconds. This is called “tempering” the eggs. It prevents the eggs from becoming cooked pieces of scrambled eggs in the hot mixture. Pour the egg mixture back into the pan. Whisk constantly over medium heat until the mixture just starts to boil. The mixture should coat the back of a spoon. Remove from heat. Place the pan in a ice water bath, and allow it to completely cool.
- Add the heavy whipping cream, cinnamon, vanilla and mashed bananas to the cooled mixture, and mix well.
- Pour the mixture into an ice cream maker, such as Cuisinart, and churn for 25 minutes. The mixture should be a soft serve consistency.
- You can serve it immediately or freeze for a couple hours for a thicker consistency. You can also freeze overnight. The ice cream will still be creamy and the taste will be even better.
- To freeze, pour the ice cream in a 9 x 5 loaf pan and cover with 2 to 3 layers of plastic wrap, or place in a freezer safe container with a lid.
Notes
- *Half and half is found in the milk aisle in your grocery store next to the milk, whipping cream and coffee creamers. It’s a mixture of milk and heavy whipping cream. If you can’t find it in your area, you can you milk.