Ultra Light Banana-Vanilla Ice Cream Without an Ice Cream Maker

“I had planned to use a new ice cream maker. But, when I had the mixture ready to add, I found out that it was missing a crucial piece. So, I made the ice cream anyway using the following recipe. "Cook" time will be much quicker with an ice cream maker. NOTES: 1) the picture shows the ice cream with pieces of fresh pineapple mixed in; 2) 1 teaspoon of vanilla extract can be used in place of the vanilla bean if desired.”
READY IN:
3hrs 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Shake condensed milk can thoroughly. Stir milk and condensed milk in a large pot and heat on medium high until it starts to boil, then immediately remove from the heat.
  2. Whisk egg yolks together, then combine with sugar until thoroughly blended. Mash up bananas and blend into sugar-egg mixture.
  3. Gradually stir the sugar-egg-banana mixture into the hot milk mixture until blended.
  4. If using vanilla extract, use 1 teaspoon in place of a fresh vanilla bean. If not, then split vanilla bean lengthwise and scrape out the insides.
  5. Return pot to the heat and add vanilla bean scrapings plus the bean itself. Heat on medium low for 2-3 minutes, stirring constantly.
  6. Remove from heat. Pour mixture through fine mesh sieve into a new container and discard all solids. Immerse container in an ice bath to lower the temperature.
  7. IF YOU HAVE AN ICE CREAM MAKER, ADD MIXTURE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. IF NOT, THEN PERFORM THE FOLLOWING STEPS.
  8. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works best, but is not essential.
  9. Place the cold mixture into the cold pan.
  10. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, scrape the edges and stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. Return to the freezer.
  11. Stir ice cream vigorously every 30 minutes until it is firmly frozen. You will need to use a more sturdy spoon to stir as the mixture hardens. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat and continue the process.
  12. Store ice cream in a sealed freezer container until ready to serve.

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