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Home Made Banana Ice Cream Recipe
|Milk||3⁄4 Pint (450 Milliliter)|
|Caster sugar||6 Ounce (175 Gram)|
|Eggs||3 , beaten|
|Vanilla essence||1 Teaspoon|
|Double cream||3⁄4 Pint (450 Milliliter)|
|Bananas||6 , mashed|
Serving size: Complete recipe
Calories 3459 Calories from Fat 1896
% Daily Value*
Total Fat 211 g324.3%
Saturated Fat 12.2 g60.9%
Trans Fat 0 g
Cholesterol 670.4 mg
Sodium 361.6 mg15.1%
Total Carbohydrates 361 g120.3%
Dietary Fiber 18.7 g74.9%
Sugars 278.9 g
Protein 44 g87.4%
Vitamin A 31.2% Vitamin C 104.4%
Calcium 52.3% Iron 26.3%
*Based on a 2000 Calorie diet
Strain into a bowl and add the vanilla essence.
Leave to cool.
Whip the cream until slightly thickened and fold into the cooled custard.
Stir in the mashed bananas.
Pour into a rigid freezerproof container, cover, seal and freeze until firm.
Transfer to the refrigerator about 1 hour before serving to soften.