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."
photo by Late Night Gourmet
- Ready In:
- 3hrs 20mins
- Ingredients:
- 6
- Serves:
-
16
ingredients
- 3 1⁄2 cups skim milk
- 24 ounces fat-free condensed milk
- 1 cup sugar
- 3 egg yolks
- 3 bananas, ripe
- 1 vanilla bean, split and scraped
directions
- 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.
- Whisk egg yolks together, then combine with sugar until thoroughly blended. Mash up bananas and blend into sugar-egg mixture.
- Gradually stir the sugar-egg-banana mixture into the hot milk mixture until blended.
- 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.
- Return pot to the heat and add vanilla bean scrapings plus the bean itself. Heat on medium low for 2-3 minutes, stirring constantly.
- 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.
- IF YOU HAVE AN ICE CREAM MAKER, ADD MIXTURE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. IF NOT, THEN PERFORM THE FOLLOWING STEPS.
- Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works best, but is not essential.
- Place the cold mixture into the cold pan.
- 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.
- 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.
- Store ice cream in a sealed freezer container until ready to serve.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
