Best Banana Honey Yogurt Ice Cream Recipes

BANANA ICE CREAM

Steps:

• Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.
• In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
• Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you've poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.
• Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.
• Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.
• Freeze the ice cream in your ice cream maker according to the manufacturer's instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.

BEST BANANA ICE CREAM

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.

FROZEN BANANA YOGURT

Steps:

• Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
• Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin - like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.

BANANA YOGURT ICE CREAM

Steps:

• In blender or food processor, process the first four ingredients until bananas are pureed.
• Stir in milk and yogurt.
• Freeze in an ice cream maker according to manufacturer's instructions.

BANANA YOGHURT HONEY ICE CREAM

Steps:

• Mash the bananas.
• Fold into yoghurt with honey to taste.
• Scrape into freezing container (metal is faster) and shove into coldest part of freezer.
• Remove and stir a few times as frozen crust forms, break up hard frozen lumps with a fork.
• Eat as soon as it reaches the desired level of frozen-ness.
• Note: Thick strained yoghurt will not form ice crystals when frozen. It is so thick that it can pretty much be cut into slices. If you can only buy normal, inferior, non-strained plain yoghurt then this is how to perform the alchemy that will convert it into something akin to clotted cream with a slight tang: Line a large sieve with a piece of cheesecloth. Plop all the yoghurt onto the cheesecloth. Tie it up into a bundle and place a weight on top of it. You will need a bowl or pan underneath to catch the drips. Leave in a cool place (preferably the fridge, if you have enough room for a makeshift strainer in there). Leave overnight for best results, although even 2-3 hours will yield a much thicker, less sour yoghurt. The pale greenish liquid that dribbles out and collects in the bowl is actually full of nutrients - be sure to drink it. Depending on the water content of your yoghurt, 2 cups of strained yoghurt can be extracted from 4-5 cups of non-strained yoghurt. Strained yoghurt can also be used in place of sour cream, clotted cream, pretty much any kind of cream, for desserts as well as soups. I know some people who eat it by the bowlful just as it is.