Banana Ice Cream
NOTE: Straining
the bananas (see figures 31 and 32) removes all
the fibers and solids and gives this ice cream a smooth, silky
texture. If desired, mash and strain two bananas and cut the third
banana into 1/4-inch cubes and add them to the ice cream about
30 seconds before churning is
completed.
11/2 cups whole milk
11/2 cups heavy cream
3/4 cup sugar
4 large egg yolks
3 very ripe medium bananas, peeled, mashed with a fork, and strained (see figures 31 and 32)
2 teaspoons vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, cooling custard until warm. Stir in strained bananas and chill to 40 degrees. Add vanilla extract and churn as directed.
VARIATIONS:
For Banana Walnut Ice Cream, add 2 ounces chopped, toasted walnuts about 30 seconds before churning is completed. See figure 18, for information on toasting nuts.
For Banana Chocolate Chunk Ice Cream, add 2 ounces chopped bittersweet or semisweet chocolate bar about 30 seconds before churning is completed. See figure 15, for information on chopping a chocolate bar for ice cream.