I know, I know, I’m a little behind on posts, but it’s just been so busy around here! Lots of weddings going on, engagement parties, dinner parties, birthday parties…. You name a party and I bet I’ve been to it in the last month or so! In fact, I’m supposed to be going to my friend Chelseas today for a pool party, I know, be jealous. However, I wanted to take some time and check on and post this recipe!
I posted a poll type thing on our Facebook page (@isbutteracarbblog) to see which ice cream recipe people wanted the most and (not surprisingly) this is the winner! Hopefully We can do more things like this in the future and possibly some giveaways and things like that as well!
So with that being said let’s jump in to this delicious ice cream recipe!
1 1/4 cup heavy cream
1 3/4 cup whole milk
1 1/2 Tablespoons cornstarch
2 Tablespoons corn syrup
3/4 cup brown sugar
2 egg yolks
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups of bananas, mashed
Grab yourself a saucepan and add in your milk, 2 egg yolks, heavy cream, corn syrup, cornstarch, brown sugar, and salt.
Now that you have all that in the saucepan, whisk it up! Whisk it up real good! I’m not joking, WHISK! Well, whisk until everything is well combined and make sure you don’t have any lumps of cornstarch floatin’ around.
Put your pan on the stove on medium to medium-high heat. While that concoction is heating up, let’s mash-up those nanners (bananas)! I think I ended up using about 4 medium bananas for mine, but as long as you have 2 cups of mashed bananas you’re good to go!
Stir your mixture on the stove frequently. Continue whisking it until it reaches a boil. Once it reaches a boil take it off the heat and pass it through a sieve or strainer. We are doing this just incase some of the egg yolk got cooked and we don’t want little chunks of egg in our ice cream.
Let’s add that vanilla extract and those mashed bananas to the mixture!
Make sure you mix those bananas in really well.
Let the mixture cool down for about 15 mins, then put it in an airtight container and pop it in the refrigerator.
You’re going to want to let this hang out in the fridge for about 10 hours. We really want to give those flavors time to meld together and thoroughly chill. Plus, if it isn’t chilled well, it won’t freeze well.
Ok, 10 hours is up! Now let’s add our ice cream to our ice cream maker. You’ll need to follow your ice cream makers manufacturers instructions on times and things like that, because they all vary and I haven’t a clue as to what type you’re using. My Kitchen Aid mixer usually takes about 20 minutes.
So churn away until it looks something like this….
All that’s left to do now is scrape all that ice cream goodness into an airtight container and put it in the freezer for 4-6 hours. If you’re impatient like me you can always eat a little bit straight out of the mixer…. it’s like soft serve.
After that 4-6 hours though your going to have a beautifully decadent Banana Cream Pie Ice Cream!
Man is this ice cream good! The brown sugar lends a delicious caramel flavor to it and the egg and cream give it such a rich and luscious texture. Plus there’s banana in it so that makes it healthy….. right? RIGHT?!
Anyway, I hope y’all give this ice cream a try, you won’t regret it! Let me knew how it turns out in the comment section! Don’t forget to check out our Facebook page (@isbutteracarbblog) for polls, giveaways, Q&A’s, and whatever else I can think of! Thanks for stopping by, until next time! Ciao!
P.S.- Speaking of parties…. Check out this deer party in my yard!