Best Banana Orange Ice Cream Recipes

BANANA ORANGE ICE CREAM

Banana Orange Ice Cream image

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

Ingredients

7 large bananas (very ripe)
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1 cup sugar
1 1/2 cups fresh orange juice
1/4 cup confectioners' sugar
3 cups heavy cream, lightly whipped

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

BANANA ICE CREAM

Banana Ice Cream image

Provided by Alton Brown

Categories dessert

Time 6h35m

Yield about 1 quart

Number Of Ingredients 5

Ingredients

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy 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.

BEST BANANA ICE CREAM

Best Banana Ice Cream image

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

Ingredients

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
3 teaspoons vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

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.

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