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Banana Ice Cream

Guest Author - Sandy Moyer

Banana Ice Cream

  • 6 large, fully ripe bananas bananas
  • 1 T. lemon juice
  • 3/4 cup light corn syrup
  • 1 tsp. vanilla
  • 1-1/2 cups whipping cream

Preparation -
Place the bananas in the freezer for at least 6 hours. Remove from the freezer and let thaw for 45 minutes. Peel the bananas and break them in pieces. Place the banana pieces in a food processor. Add the lemon juice and process for about 15 seconds. Add the corn syrup and vanilla. Turn on the food processor. While the processor is running, slowly add the whipping cream and process until smooth. Place the mixture in the refrigerator to chill for about 30 minutes, then pour it into the ice cream maker and freeze, according to manufacturer's directions, for about 25 minutes, or until thickened to the consistency of soft serve ice cream. For firmer ice cream, spoon it into a freezer container, cover, and place in the freezer for about 3 hours. For easier scooping, remove from the freezer about 10 minutes before serving.


Cuisinart 1.5-qt. Frozen Yogurt, Ice Cream & Sorbet Maker, RedCuisinart 1.5-qt. Frozen Yogurt, Ice Cream & Sorbet Maker
Enjoy homemade frozen yogurt, ice cream and sorbet... made using fresh fruit and low-fat or regular creams. The heavy-duty motor makes your favorite frozen treat in only 20 to 30 minutes. The double insulated freezer bowl holds up to 1.5 quarts. To use, the freezer bowl must be frozen before you begin your recipe, eliminating the need for ice or salt as in traditional ice cream makers.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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