Banana Walnut Ice Cream

Banana Walnut Ice Cream

18 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    12 h 30 m
franklint99
Recipe by  franklint99

“This delicious and unique flavor ice cream is perfect for summer.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

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Directions

  1. Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
  2. Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
  3. Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
  4. Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.

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Reviews (18)

Rate This Recipe
naples34102
37

naples34102

Wonderfully creamy with a delightfully fresh banana taste--nothing beats ice cream with a cooked custard as its base. I scaled this down for my Cuisinart ice cream maker, using the ratio I like of 2 cups cream to 1 cup half and half. I prepared the custard as the recipe directs (be careful not to let it boil!), strained the mixture through a fine mesh strainer, then chilled it in an ice bath. When the mixture was cool I added the last cup of cream and the banana--didn't bother blending the two in the blender--then chilled it for several hours in the refrigerator. Finally, once the ice cream was churned, I turned it out into a large chilled bowl and stirred in the chopped walnuts as well as a good cup of chocolate fudge brownie chunks. I served this to four adults,and this was so good they all went back for second helpings, surrounding the ice cream container like kids!

cawoo
13

cawoo

The recipe is another great way to use up ripe bananas that are sitting around in the kitchen. Beats making banana bread every time the bananas go too ripe. My family loved the recipe, but since they have a sweet tooth, I added dark chocolate chips and marsh mallows to the mixture before freezing.

MomDault
12

MomDault

The banana custard flavor of this ice cream is awesome, but I didn't like the consistency that I ended up with. I usually make my ice cream without eggs and it ends up smoother. This one seemed kind of icey.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 658 cal
  • 33%
  • Fat
  • 53.1 g
  • 82%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 343 mg
  • 114%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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