Banana Ice Cream

 

Really great recipe from Alton Brown. See original here.

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped (I used 1 T vanilla extract)
1 1/2 cups heavy cream

 

1. Place bananas in freezer and freeze overnight, I cut them up so that they would thaw faster the next day. You probably don’t need to freeze overnight, but you do want them frozen solid, helps break the banana down.
2. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour (this was faster for me because I cut them prior to freezing).
3. Place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds.
4. Add corn syrup and vanilla and turn processor on. Slowly pour in the heavy cream. Process until smooth.
5. Chill mixture in refrigerator until it reaches 40 degrees. This was quick for me since the bananas were fairly cold when I blended them.
6. I then pressed the mixture through a sieve to strain out the larger chunks and get a smoother texture. (Was totally worth it)
7. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions.
8. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.