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Banana Walnut Ice Cream
This decadent and uniquely flavoured ice cream is perfect for summer.
Ingredients
Serves: 8
- 600ml (1 pint) single cream
- 8 egg yolks, beaten
- 200g (7 oz) caster sugar
- 600ml (1 pint) double cream
- 2 bananas
- 175ml (6 fl oz) single cream
- 125g (4¼ oz) chopped walnuts
Method
Prep:20min ›
Cook:10min ›
Ready in:30min
- Heat 600ml single cream in a large saucepan over medium until small bubbles begin to form around the edges. Remove from heat and set aside.
- Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the single cream into the egg mixture. Transfer the mixture back to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the double cream.
- Purée the bananas and 175ml single cream in a blender until smooth. Add purée to bowl and combine well with cream and egg mixture. Cover and refrigerate until cold, 3 to 4 hours.
- Pour mixture into cylinder of ice cream maker. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 litre containers and freeze overnight before serving.
Tip:
For added flavour, lightly toast the walnuts before adding to the ice cream.
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Reviews & ratings
Average global rating:
(27)
Reviews in English (23)
Wonderfully creamy with a delightfully fresh banana taste--nothing beats ice cream with a cooked custard as its base. I scaled this down for my Cuisinart ice cream maker, using the ratio I like of 2 cups cream to 1 cup half and half. I prepared the custard as the recipe directs (be careful not to let it boil!), strained the mixture through a fine mesh strainer, then chilled it in an ice bath. When the mixture was cool I added the last cup of cream and the banana--didn't bother blending the two in the blender--then chilled it for several hours in the refrigerator. Finally, once the ice cream was churned, I turned it out into a large chilled bowl and stirred in the chopped walnuts as well as a good cup of chocolate fudge brownie chunks. I served this to four adults,and this was so good they all went back for second helpings, surrounding the ice cream container like kids! - 14 Jul 2008 (Review from Allrecipes US | Canada)
The recipe is another great way to use up ripe bananas that are sitting around in the kitchen. Beats making banana bread every time the bananas go too ripe. My family loved the recipe, but since they have a sweet tooth, I added dark chocolate chips and marsh mallows to the mixture before freezing. - 10 Jul 2011 (Review from Allrecipes US | Canada)
The banana custard flavor of this ice cream is awesome, but I didn't like the consistency that I ended up with. I usually make my ice cream without eggs and it ends up smoother. This one seemed kind of icey. - 17 Sep 2010 (Review from Allrecipes US | Canada)