Banana Ice Cream

Ingredients

For the fruit:

• 4 very ripe medium bananas
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• Pinch of salt
• ½ cup buttermilk
• A few drops of vanilla extract (optional)

For the base:

• 2 cups heavy cream
• ⅔ cup sugar
• ⅛ teaspoon fine sea salt
• 6 large egg yolks

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    254 calories; 17 grams fat; 10 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 2 grams protein; 146 milligrams cholesterol; 87 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 pints

Preparation

Prepare the fruit:

1. In a blender, purée bananas, sugar, lemon juice and salt until smooth.

Make the base:

1. In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
2. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
3. Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of vanilla extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
4. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.