Banana Velvet Ice Cream
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2 to 4 servings
Got some mushy bananas? (Who doesn't?) Make some banana ice cream. No special equipment required.
- 1 300-mL can sweetened condensed milk , (not evaporated!)
- 1 1/2 cups 35% cream
- 1 tsp vanilla
- 4 medium-size ripe bananas
- 1 tbsp lemon juice
- In a large mixing bowl (preferably metal – you’ll see why in a minute), stir together the sweetened condensed milk, whipping cream and vanilla until combined. Refrigerate for at least 1 hour. (Or put it in the freezer for 15 minutes. But don’t forget about it – you don’t want the mixture to freeze.)
- Puree the bananas with the lemon juice in a blender or food processor. If you prefer, you can have your child mash them up with a potato masher – you want the bananas really mashed with no big lumps.
- When the cream mixture is chilled, beat it with an electric mixer on high until it forms soft peaks. Beat in the banana mixture, just until smoothly combined. Cover the bowl with plastic wrap and place in the freezer until partially frozen – about 2 hours. (A metal bowl will allow the mixture to freeze more quickly than glass or plastic.)
- Remove bowl from the freezer, beat with the electric mixer until smooth and return to the freezer until frozen solid – probably another 2 hours. Freezing time will depend on the temperature of your freezer, so keep checking and don’t be in a big hurry.