Alexander has been asking to make Banana Ice Cream for the last three days.
Finally on this beautiful sunny warm day we made some. Yum!
Of course it doesn’t always take so long to make, but you do need a little preparation.
Alexander made ice cream for the first time this past Christmas at my Aunt’s. She has a Cuisinart Ice Cream Maker and she made an awesome Cardamom Ice Cream. Alexander loved it so much, Grandma bought us the same Ice Cream maker as an extra Christmas gift. Thanks Grandma!
The Cuisinart Ice Cream Maker has a freezer bowl that needs to freeze for 24 hours. So I put it in the freezer and we had to wait to the next day. Well the bananas I got were yellow, but to get some real flavor they should be more on the over ripe side and have some brown spots, so we had to wait another day.
I wasn’t sure how we were going to make this as I wasn’t following any recipe. I knew that I wanted light brown sugar with the banana for the flavor and I was going to use 1% low fat milk. I was also using fresh banana and I was worried about the banana going brown. I have seen recipes for banana ice cream that have lemon or lime juice in it, but then I would need to offset that with extra sugar and as I’m trying to cut down on sugar this wouldn’t work.
Well it just so happens that in January, while inaugurating our new ice cream machine, I was impatient and tried to make some ice cream without regular granulated sugar. The only sugar I had on hand was light brown sugar. I had 1% milk and I thought no problem just make it with light brown sugar. I put the milk on to simmer and stirred in the brown sugar and DISASTER. The milk curdled.
Practically 20 years doing pastry and I had never seen this before. What did I do? Well thankfully for the internet I discovered that light brown sugar is acidic and there is not enough fat content in 1% milk to prevent curdling. Who knew!
So how was I going to make the banana ice cream with light brown sugar?
Simple I used the blender to combine all the ingredients, instead of simmering the sugar and the milk. And low and behold since light brown sugar is acidic I didn’t need to worry about the bananas turning brown. How cool is that?
Avec Amour, Victoria and Alexander
Brown Sugar Banana Ice Cream
Yeild – 1 1/2 Quarts
2 Bananas, large with brown spots
2 1/2 Cups 1% Low Fat Milk
1/2 Cup Light Brown Sugar
1 teaspoon Vanilla Extract
1. Puree together ingredients in blender.
Chill in refrigerator until ready to use.
2. Set up ice cream machine according to manufacturer’s instructions.
Churn ice cream until it thickens in small chunks along paddle.
3. Put ice cream into an airtight freezer container and chill for at least 2 hours.
It still may resemble soft serve depending on how strong your freezer is. I prefer to let mine chill over night.
Alexander ate 3 bowls of this while I was trying to take his photo. He loved it, and I didn’t need to worry he would go crazy after eating so much because it is so low in sugar. Because it is so low in sugar and fat be aware that the texture is more icy than regular ice cream.
- 2 Bananas large with brown spots
- 2 1/2 Cups 1% Low Fat Milk
- 1/2 Cup Light Brown Sugar, packed
- 1 teaspoon Vanilla Exract
- Puree ingredients in a blender. Chill in refrigerator.
- Set up ice cream maker according to manufacturer's instructions. Churn ice cream.
- Put ice cream in an airtight plastic container in freezer to set for minimum of 2 hours up to overnight before serving.
Because this is very low in sugar and fat the consistency is more icy than regular ice cream.
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