Banana Ice Cream

Ingredients

• 2 medium bananas, ripe but not overripe, cut into 1-inch pieces
• 2/3 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 3/4 cup whole milk
• 1/2 teaspoon pure vanilla extract
• 1 1/3 cups heavy cream
• 1 to 2 drops yellow food coloring, optional

Steps

1. Place the bananas, sugar, lemon juice, milk, and vanilla in a blender jar and blend on high speed for 40 to 50 seconds until smooth, creamy and completely homogenous.
2. Transfer to a bowl and stir in the heavy cream. Add yellow food coloring if using. If not freezing immediately, cover and refrigerate until ready to use.
3. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
4. Serve in cups or cones, adding mix-ins while dispensing ice cream.

Notes

Makes about ten 1/2-cup servings.

The food coloring gives the yellow banana color.

For Chocolate Banana Ice Cream: add 1/4 cup unsweetened cocoa powder and 1/4 cup chocolate syrup to the blender along with the first 5 ingredients and blend as directed.

Nutrition line is smudged (see uncertain).

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.