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“Use very ripe bananas.”
1 quart, about

Ingredients Nutrition


  1. In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and salt; set aside.
  2. Bring milk to a boil in a pan; slowly beat the hot milk into the egg/sugar mixture.
  3. Pour the entire mixture back into the pan and place over low heat.
  4. 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.
  5. Remove pan from heat and pour hot custard through a strainer into a large, clean bowl.
  6. Mash the bananas with a fork until they are creamy (or puree them in a food processor).
  7. Add the banana puree to the hot custard; mix well.
  8. Allow the banana custard to cool slightly; stir in the cream, vanilla, and liqueur.
  9. Cover and refrigerate until cold or overnight.
  10. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturer’s directions.
  11. When finished, the ice cream should be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

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