BANANA ICE CREAM

MAKES ABOUT 1 QUART

FOR the strongest banana flavor, look for very ripe bananas with no
green patches. A few brown spots are OK, since it means the sweetest banana
taste is inside. Adding the banana liqueur can also intensify the flavor.

2/3 cup sugar
2 large eggs
1½ tablespoons all-purpose flour
1/8 teaspoon salt
1¼ cups milk
2 large, very ripe bananas
1 cup light cream
1 teaspoon vanilla extract
2 tablespoons banana liqueur (optional)

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Beat in the flour and salt. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot
milk into the eggs and sugar. Pour the entire mixture back into the pan and
place over low heat. Stir constantly with a whisk or wooden spoon until
the custard thickens slightly. Be careful not to let the mixture boil or the
eggs will scramble. Remove from the heat and pour the hot custard through
a strainer into a large, clean bowl.

Mash the bananas with the back of a fork until they are creamy, or puree
them in a food processor. Add the banana puree to the hot custard and mix
well. Allow the banana custard to cool slightly. Stir in the cream, vanilla,
and liqueur, if using. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

BANANA CANDY BAR ICE CREAM Add ½ cup chopped Snickers bars
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the candy. Proceed with the recipe as directed.

BANANA CHOCOLATE CHIP ICE CREAM Add ½ cup bittersweet or
milk chocolate chips or shavings to the machine when the ice cream is
semifrozen. Allow the machine to mix in the chocolate. Proceed with the
recipe as directed. (To create chocolate shavings, place the chocolate bar
or square in the refrigerator to chill, then use a vegetable peeler to “shave”
the chocolate.)

BANANA COCONUT ICE CREAM Substitute coconut milk for the dairy
milk. Proceed with the recipe as directed, adding ½ cup toasted sweetened
coconut (see page xvi) to the machine when the ice cream is semifrozen.
Allow the machine to mix in the coconut. Proceed with the recipe as directed.

BANANA COOKIE ICE CREAM Add ½ cup crumbled chocolate creme
cookies or ginger snaps to the machine when the ice cream is semifrozen.
Allow the machine to mix in the cookies. Proceed with the recipe as directed.

BANANA DAIQUIRI ICE CREAM Add ¼ cup dark rum and 1 tablespoon
bottled sweetened lime juice to the custard before freezing. Proceed with
the recipe as directed.

BANANA NUT ICE CREAM Add ¼ teaspoon ground cinnamon to the
custard along with the vanilla. Add ½ cup chopped pecans to the machine
when the ice cream is semifrozen. Allow the machine to mix in the nuts.
Proceed with the recipe as directed.

TROPICAL BANANA CRUNCH ICE CREAM Add ½ cup Grape-Nuts
cereal and ¼ cup chopped toasted cashews (see page xvi) to the machine
when the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.