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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Courtesy of Alton Brown. Ingredients:
6 (approximately 2 1/4 pounds) ripe bananas |
1 tablespoon lemon juice, fresh squeezed |
3/4 cup light corn syrup |
1/2 tsp vanilla |
1 1/2 cups heavy cream |
Directions:
1. Place bananas in freezer and freeze overnight.
2. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour.
3. Peel bananas (it might be easier after letting them run under water for a second, then cutting off the ends, and slicing the peel down the middle) and place in bowl of food processor along with the lemon juice.
4. Process for 10 to 15 seconds.
5. Add corn syrup and vanilla and turn processor on.
6. Slowly pour in the heavy cream.
7. Process until smooth.
8. Chill mixture in refrigerator until it reaches 40 degrees.
9. Transfer mixture to an ice cream maker and process according to manufacturer's instructions.
10. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
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