Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like,but slightly tangier. No one will even guess)Cognac: Add 1/3 cup cognacPassionfruit: Add 1/4 cup passionfruit puree.
BANANA version 1
2 cups milk2 cups heavy cream2 eggs, beaten1 1/4 cup sugar 1/4 teaspoon salt1 cup purée bananas1/2 teaspoon vanilla extract1/8 teaspoon nutmegIn a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickensslightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with thebananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.
BANANA version 2
The riper the bananas, the more flavor.4 ripe bananas3/4 cup simple syrup3 tablespoons fresh lemon juice1 cup heavy creamWorking quickly to keep the bananas from darkening, peel and place them in a food processor with the lemonuice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the creamPour the mixture into the bowl of the machine and freeze.Makes about 1 quart.
BANANA PEANUT BUTTER ICE CREAM
3 cups milk3 eggs1 cup sugar 1 cup whipping cream1/2 cup peanut butter 3 ripe bananas1 lemon, juiceBeat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool. Stir 1 cup of milkmixture into peanut butter to make peanut butter more liquid. Pour peanut butter mixture into milk mixture. Mix inmachine. While mixing, mash bananas. Add juice of lemon to bananas. When ice cream almost solid, addbananas and freeze until done.
Page 3of 53Ice Cream Recipes2/16/2003e-book://Pages/ice_cream_recipes.htm