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I had 4 very ripe bananas at home.  Usually I make carrot cake with it, but this time I wanted to try something new.  Then only I remembered watching an episode of Good Eats in Food TV, where Alton Brown prepared banana ice cream without eggs.  So immediately went to the site to get the recipe.  Interestingly I had all the ingredients at hand.  But the only thing was the bananas had to be frozen overnight and thawed, before making the ice cream.  I have wanted to try this for a long time now, so did not have the patience to do it the next day and also the bananas were very ripe.  So proceeded to make the ice cream and it did come out very well.  Maybe I’ll try the freezing method next time.  So check here for the original recipe. 

Ingredients:
Bananas - 4
Lemon Juice - little (may be a teaspoon)
Light corn syrup - 1/2 cup
Vanilla essence - 1 teaspoon
Heavy cream - 1 cup

 Procedure:
1.  Peel the bananas and place it in a blender.

2.  Blend it alongwith the lemon juice. 

3.  Add corn syrup and vanilla essence and blend it once again.

 4.  Add the cream and blend it until smooth.

5.  Transfer the mixture to a container and chill it in the refrigerator until it reaches 40 degrees.  (I forgot this step)

If you don’t have an ice cream maker:  (check here for detailed instructions)
6.  Even before starting the process of making the ice cream, put a stainless steel container or any other freezer safe container in the freezer until the ice cream mixture is ready. 

 7.  Once the mixture is ready transfer it to the freezed container and close it with a lid.

8.  After 45 minutes, open the door and check it.  As it starts to freeze near the edges beat it up either using a spatula, whisk or stick blender to break any frozen sections.  Return to freezer.

9.  Keep checking it periodically and stirring while it freezes until the ice cream is frozen.  It will take 2-3 hours to be ready.  

10.  I started making the ice cream very late in the evening, so I was able to do the above process only twice.  I had to put the ice cream in the freezer overnight.  The next day evening when I checked the ice cream had frozen rock hard and I was not able to scoop it.  So I transferred the container from the freezer to the refrigerator.  After about 45 minutes I was able to get the perfect scoop of delicious homemade ice cream.

First scoop of homemade ice cream.

I also added some chocolate chips to the ice cream mixture.   The ice cream was so DELICIOUS!!!

If you have an ice cream maker:
1.  Chill mixture in refrigerator until it reaches 40 degrees.
2.  Transfer the mixture to an ice cream maker and process according to manufacture’s instructions.
3.  Place mixture in an airtight container and freeze it for 3 to 6 hours before serving.

Update:  A small note to both banana lovers and haters, try this ice cream with just one banana first.  The original recipe calls for 6 bananas, but I have  used only 4 bananas, even then the flavor of banana is overpowering.  The ice cream got mixed reviews.  But the happy news is my toddler liked it very much. 

JZ of Tasty Treats has passed me the “Blogging with a Purpose” award. Thank you very much JZ.

I would like to pass this to
Vaishali
Libby
Zlamushka

I’m sending this to Mike’s “You Scream, I Scream, We All Scream for Frozen Desserts!” event.

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Tags: banana ice cream, bananas, eggless banana ice cream, heavy cream, homemade ice cream, lemon juice, light corn syrup, vanilla essence