Banana Ice Cream Recipe
Ingredients
| Unflavored gelatin | 1 1⁄2 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Light cream | 3⁄4 Cup (12 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Mashed ripe bananas | 1 Cup (16 tbs), fully ripe ones | |
| Egg yolks | 2 | |
| Lemon juice | 2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Whipped heavy cream | 2 Cup (32 tbs) | |
| Egg whites | 2 | |
| Sugar | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 1258 Calories from Fat 667
% Daily Value*
Total Fat 76 g116.7%
Saturated Fat 46.2 g231.2%
Trans Fat 0 g
Cholesterol 448 mg149.3%
Sodium 704.7 mg29.4%
Total Carbohydrates 112 g37.3%
Dietary Fiber 4.6 g18.4%
Sugars 77.2 g
Protein 34 g67%
Vitamin A 57.6% Vitamin C 5.9%
Calcium 18.1% Iron 3.2%
*Based on a 2000 Calorie diet
Directions
Add hot scalded cream; stir to dissolve gelatin.
Stir in 1/2 cup sugar and the salt.
Chill till partially set.
Whip till smooth.
Blend in bananas, egg yolks, lemon juice, and vanilla.
Fold in whipped cream.
Beat egg whites to soft peaks; gradually add 1/4 CUP sugar, beating till stiff.
Fold into banana mixture.
Pour into refrigerator trays.
Freeze till firm.
Serve plain or with warm Fudge Sauce.
Chef
