Banana Ice Cream


  • 3/4 cup sugar
  • 3 large eggs, beaten
  • 2 tsp cornstarch, sifted
  • 1 tsp pure vanilla extract
  • 1/4 cup banana liqueur
  • 1/2 tsp kosher salt
  • 1 cup half and half
  • 1 cup heavy whipping cream
  • 4 large ripe bananas
  • Combine sugar and eggs in a small bowl and whisk until creamy.
  • Slowly add cornstarch, vanilla extract and salt, combine well and set aside.
  • Heat half and half and heavy cream in a medium saucepan over moderate heat, bring to a boil while stirring constantly.
  • Reduce heat and whisk in egg mixture. Stir constantly until mixture thickens, then remove from heat.
  • Pour the mixture through a strainer into a bowl.
  • Mash bananas in a separate bowl and fold into the custard mixture, then allow to cool to room temperature. About 45 minutes.
  • Stir in banana liqueur and pour into an ice cream maker and follow manufactures directions.

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