I saw Alton Brown make the banana ice cream base for this on Good Eats last week and since I had bananas already in the freezer (being saved for banana bread) I decided to give it a shot (the banana bread cane wait for another day!). I like that it doesn’t use eggs but still turns out nice and creamy!

This is a plan ahead recipe – the bananas need to be frozen at least overnight, and the finished ice cream needs to go in the freezer for at least three hours before serving.

I’m not big on bananas necessarily – I like them fresh or in bread, but I don’t care much for processed or banana-flavored stuff. This ice cream is amazing though, and with a little chocolate syrup my kids says it tastes exactly like a banana split!

Banana Ice Cream with Walnuts and Chocolate Chips

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped (or use a teaspoon or so of vanilla extract)
1 1/2 cups heavy cream
1/4 cup chopped walnuts, chilled
1/4 cup chopped chocolate chips, chilled

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas (they’ll be mushy!) and place in food processor along with the lemon juice and process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth.

Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions (I find it easier to work with if the ice cream maker is turned on before pouring the ice cream mixture in, otherwise it could seize up on you). During the last two minutes or so of processing add the walnuts and chocolate chips.

Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

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It gets really hard in the freezer so let it sit out on the counter for about ten minutes before you attempt to scoop.

Post from: Chocolate Bytes