Banana Ice Cream

Easy to make your soft banana ice cream.

Banana Custard Ice Cream

• About 1 3/4 cups sweetened condensed milk
• 2 tablespoons cornstarch
• 3 eggs, separated
• Granulated sugar, to taste
• 4 bananas
• Juice of 1 lime or lemon
• Few drops of vanilla extract

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Banana and White Chocolate Ice Cream

Makes 5 cups

• 3 cups whipping cream, divided
• 1 cup half and half
• 3/4 cup granulated sugar
• 4 large eggs
• 8 ounces white chocolate, melted
• 1 1/2 pound (about 4) very ripe bananas
• 3 tablespoons fresh lemon juice

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Bailey’s Irish Cream Ice Cream

Ingredients:

• 1 quart half−and−half
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup Bailey’s Irish Cream Liqueur
• 3 eggs, beaten
• Enough milk to bring to 1/2 gallon

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Avocado Pineapple Sherbet

Ingredients:

• 2 cups pureed avocado pulp
• 1 cup granulated sugar
• 1 cup crushed pineapple
• 1/3 cup plus 1 tablespoon lemon juice
• 3/4 cup milk
• 1/4 teaspoon salt
• 2 egg whites
• 1/4 cup granulated sugar

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Avocado Ice Cream

Ingredient:

• 2 eggs, separated
• 1/3 cup granulated sugar
• 1 1/4 cup light cream
• 2 avocados
• Finely−grated zest and juice of 1 large orange
• 1 1/4 cups heavy cream, whipped

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Apricot Sorbet

• 3/4 pound very ripe apricots, peeled and pitted
• Juice of 1 large lemon
• 1/2 cup granulated sugar

Puree the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour into a container, cover and freeze until firm, beating 3 times at 45−minute intervals. About 30 minutes before serving, transfer the sorbet to the refrigerator. Serves 4.

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