For caramel pecans, line a baking
Mash ripe bananas with fork or blender until they are smooth. Add remaining ingredients.
Pour into ice cream maker and process. (We hand crank ice cream all summer long!
This is the best recipe for banana ice cream that I've ever tried.
You may substitute strawberries or fresh peaches, if you like!)
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
In heavy, 3 quart saucepan with spoon, combine sugar, flour and salt. In medium bowl with hand mixer beat milk and eggs together until well blended. Stir into sugar mixture until smooth. Cook over low heat Stirring constantly for about 15-30 minutes or until it thickens. Cool in fridge for approximately 2 hours.
When the egg mixture is cool, stir mashed bananas, and half and half into the egg mixture.
Pour into your ice cream freezer, and follow manufacturer's directions.
Enjoy!
For the ice cream:
Whisk the cornflour, egg
tirring often, then simmer for 1-2 minutes.
Pour
Wash, hull and chop strawberries.
(You may use 2 cans of frozen strawberries instead; omit sugar if you do.)
If not, combine sugar with fresh strawberries in medium size bowl.
Cover and chill for 3 hours.
Combine freezing mix and milk; stir until freezing mix is dissolved.
Stir in strawberries.
Pour mixture into freezing container of home ice cream maker.
Stir in cream. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
Yields 2 quarts.
For coconut ice cream, fold coconut and liqueur through slightly softened ice cream. Cover and freeze
he banana slices. Put the pan in the freezer for at
For caramel sauce, heat cream. Add espresso and 1/2
nd cream in a small saucepan. Stir on low heat for 2
hen mix with the ground ice cream cones. Press into the base
Freeze banana halves for 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Wrap each frozen banana half with crescent roll dough until each is completely covered; arrange on a nonstick baking sheet.
Bake in the preheated oven until golden brown, 10 to 14 minutes.
Place each wrapped banana in a serving dish and top with 1 scoop ice cream, 1 teaspoon chocolate syrup, and 1 teaspoon caramel sauce.
Cut cantaloupe around the middle instead of from end to end, as this will form a 'bowl' for your ice Cream.Remove seeds.
Add several scoops of your favorite Ice Cream flavors,mixing up flavors if desired.
Top with whipped Cream.
ugar and liqueur into whipped cream.
Refrigerate.
Blend peanut
In a large bowl, mash berries, banana, lemon juice and nutmeg with potato masher to a slightly chunky puree.
Stir in ice cream until well blended.
Transfer to freezer container.
Cover and freeze at least 4 hours until firm.
Peel ripe bananas and freeze them on a plate, in a ziplock, or wrapped in parchment paper for 5-10 hours until solid.
Break bananas and add to blender with vanilla.
Add 1-3 Tbsp of mix-ins or toppings.
Blend on high until creamy. Stir as needed. Add a tiny bit of water to thin if blender keeps getting stuck.
Serve into bowls or ice cream cones.
*You may substitute 5 cups banana pulp for banana ice cream.
MIx dry ingredients for the crepes.
Melt the
Form ice cream into 4 balls. Place in