Banana Ice Cream -2 Quarts
- 8 ripe bananas, peel and freeze
- 3 eggs, beaten
- 1 tablespoon pure vanilla extract
- 1-1/2 cups sugar
- 1 quart heavy cream
- 2 cups whole milk
- 3 Junket tablets dissolved in 1 tablespoon of water.
Place peeled bananas in freezer and freeze overnight. An hour before you’re ready to crank the ice cream, remove bananas from freezer and allow to thaw for one hour. Over low heat or in a double boiler in a large stock pot an combine the dissolved Junket tablets, sugar, heavy cream, milk and the vanilla. Do not allow cream mixture to boil, while mixtures is cooking, (stir constantly) in a separate bowl beat eggs with a wire whisk. When the cream mixture has begun to simmer, remove 1 cup of the warmed mixture and gradually stir into the beaten eggs. Slowly add the egg mixture back into the stock pot, stirring constantly. Allow the mixture to cook until it has thickened slightly and can coat the back of a wooden spoon. Refrigerate at least 4 hours or overnight. Puree bananas in a food processor along with the lemon juice. Process for 10 to 15 seconds. Mix into the cream and crank in ice cream maker as usual.
German Chocolate Ice Cream - 2 quarts
- 1 1/3 cups sugar
- 1 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 Junket tablets, dissolved in a tablespoon of water
- 2 eggs, beaten
- 4 ounces German Chocolate, melted
- 1 quart heavy cream
- 1 teaspoon vanilla extract
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in the heavy cream and the dissolved Junket tablets. Cook over medium heat until mixture begins to simmer, stirring constantly. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened, about 2 minutes. Stir in melted chocolate. Beat with a whisk until mixtures is smooth. Stir in vanilla. Cover and refrigerate 2 hours, crank away!
