I wanted to make an ice cream for Andrew the other night, since he loves banana ice cream, I decided to try this recipe for the first time. Most ice cream recipes call for a yolk-based custard to be made first, then cooled and then put into the ice cream maker. This one skips the custard and instead uses a combination of sweetened condensed milk, heavy cream and half and half to provide the creaminess to the ice cream. The result is a pretty sweet, nice ice cream. But it is not as smooth and creamy as the ones using eggs (like this one). So far I have never found an egg-less ice cream recipe that makes really creamy ice cream, so when that's what I want, I go for the full custard deal.
The advantage of this one is that it is much faster and easier to make, good when you decide at noon that you want to have ice cream for dessert ready at dinner time, for example. Be sure to use very ripe bananas here.
This recipe is from this book I found at my local library, so far it's the second one I try, and there are many more lined up...
No-cook Banana Ice Cream Recipe:
makes 1 quart
You will need:
2 cups of half and half
1 can of sweetened condensed milk
1 cup of heavy cream
1 teaspoon of vanilla extract
2 very ripe bananas
2 teaspoons of fresh lemon juice
Mix together the first four ingredients until combined, making sure the condensed milk is well blended with the other liquids. Chill until cold.
Pour mixture into an ice cream maker and freeze accordingly.
Mash the bananas with the lemon juice and add to the ice cream maker 2 minutes before it's finished. Transfer ice cream to a freezer safe container, cover and freeze for at least 3 hours.