Courtesy of Alton Brown.
| 6 | (approximately 2 1/4 pounds) ripe bananas |
| 1 | tablespoon lemon juice, fresh squeezed |
| 3/4 | cup light corn syrup |
| 1/2 | tsp vanilla |
| 1 1/2 | cups heavy cream |
- Place bananas in freezer and freeze overnight.
- Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour.
- Peel bananas (it might be easier after letting them run under water for a second, then cutting off the ends, and slicing the peel down the middle) and place in bowl of food processor along with the lemon juice.
- Process for 10 to 15 seconds.
- Add corn syrup and vanilla 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.
- Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
Fruits, Dessert, American, Advance, Chill, No Cook, Puree
| Nutrition Facts | ||||||
Serving Size 113.8g |
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Amount Per Serving |
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|
Calories 191 Calories from Fat
61 |
||||||
% Daily Value* |
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|
Total Fat
6.8g 10%
|
||||||
|
Saturated Fat
4.2g 21%
|
||||||
|
Cholesterol
25mg 8%
|
||||||
|
Sodium
8mg 0%
|
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|
Total Carbohydrates
34.5g 11%
|
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|
Dietary Fiber
1.8g 7%
|
||||||
|
Sugars
26.4g |
||||||
|
Protein
1.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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