Ice Cream Recipes

Banana Ice Cream

• 4 ripe bananas
• 3/4 cup simple syrup
• 3 tablespoons fresh lemon juice
• 1 cup heavy cream

Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

Brown Sugar Pecan Ice Cream

• 1 cup milk
• 1 scant packed cup brown sugar
• 4 egg yolks
• 3 cups heavy cream
• 1 cup pecan pieces

Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.