Alison Lewis

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Banana Ice Cream

September 03, 2015

Banana Pudding Ice Cream via @alisonlewis

Who is ready for Labor Day weekend? My son, Zachary has been excited about this weekend for quite some time. I gave him a surprise gift for his birthday in January-a voucher saying we are headed to the US Open in New York this year for Labor Day weekend 2015. We will be back late Sunday and Monday, my mother-in-law, Rosemary, is having us for a wonderful dinner. Rosemary makes homemade ice cream for every holiday (except Christmas) and most family celebrations. She gave us her core ice cream recipe, so we’ve been making some on our own (see my Oreo Ice Cream here). We recently made this Banana Ice Cream with some overripe bananas we had on hand, and it came out AMAZING! This is a wonderful and easy Labor Day dessert recipe idea. Serve with vanilla wafers or any of your favorite toppings (although it does not need any). Happy Labor Day weekend. Have a fun, relaxing and very safe one!

Banana Ice Cream

Prep: 15 minutes plus 45 minutes for ice cream maker
Yield: 6 to 8 servings
2 eggs
1 cup granulated sugar
2 cups whole milk
11/3 cups half-and-half
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 ripe bananas, sliced
1. In a large bowl beat eggs until light colored. Gradually add sugar, beating well until mixture thickens slightly. Add milk, half-and-half, vanilla and salt, beating well. Stir in bananas.

2. Freeze in an ice cream maker according to ice cream maker instructions. Transfer to an airtight container and freeze until firm enough to scoop at least 2 hours.


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