BANANA ORANGE ICE CREAM
Make and share this Banana Orange Ice Cream recipe from Food.com.
Provided by Nancy Van Ess
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and mash bananas.
- Combine with lemon juice, salt, sugar and fresh orange juice.
- Fold confectioners' sugar into lightly whipped heavy cream.
- Add to banana mixture.
- Churn-freeze.
Nutrition Facts : Calories 728.9, Fat 44.7, SaturatedFat 27.6, Cholesterol 163, Sodium 144.4, Carbohydrate 84.6, Fiber 4.3, Sugar 63, Protein 4.6
CITRUS-BANANA ICE CREAM
Of all the homemade ice creams I make, this is my favorite. The combination of banana and citrus flavors is simply delicious.-Sharon Dearden, Henefer, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 quarts.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes., In a large bowl, combine the bananas, orange juice and lemon juice; stir in cream and milk mixture., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 24mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
BANANA ICE CREAM
Steps:
- Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
EASY BANANA ICE CREAM
When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.
Provided by ANNE MARSHALL
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 30 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 26.9 mg, Sugar 17.5 g
QUICK BANANA ICE CREAM
A no-churn ice cream that's low-fat, superhealthy and counts as one of your five-a-day
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Snack, Supper
Time 1h5m
Number Of Ingredients 4
Steps:
- Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.
Nutrition Facts : Calories 156 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
BANANA FLAMBE OVER ICE CREAM
Make and share this Banana Flambe over Ice Cream recipe from Food.com.
Provided by Rita1652
Categories Frozen Desserts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place bananas, brown sugar, Grand Marnier and lemon juice.
- Marinate 15 minutes.
- Heat butter and sugar, cook until caramelized.
- When golden brown pour in orange juice; mix well.
- Cook 2 or 3 minutes.
- Stir constantly.
- Add banana mix to orange mix; add lemon zest and cook 1 minute.
- Pour in banana rum and flambe.
- Cook 1 minute on high.
- Place on plate ice cream, top it with banana, topped with whipped cream sprinkle nuts and sift cinnamon garnish with orange slice.
Nutrition Facts : Calories 397.7, Fat 16.3, SaturatedFat 9, Cholesterol 47, Sodium 130.4, Carbohydrate 63.5, Fiber 4.1, Sugar 46.7, Protein 4.9
BEST BANANA ICE CREAM
My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 quarts.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
BANANA PINEAPPLE ICE CREAM PETERSON
Provided by Carnell Peterson
Categories Dessert Banana Pineapple Gourmet Utah Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- In a large bowl combine well the evaporated milk, the lemon juice, the sugar, the cream, the banana, the pineapple with the reserved juice, and the whole milk. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
BANANA ICECREAM
Quick and easy, uses up over ripe or frozen bananas. Kids love it.
Provided by currykeemanan
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel and chop bananas. Whizz in a blender or food processor with the sugar and lemon juice.
- Pour in the cream and mix well.
- Pour into a plastic box or ice cream maker for freezing.
- Stir as ice crystals begin to form (if you want).
- Remove from freezer 15 mins before serving.
- Serve with chocolate sauce.
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