10
BANANA ICE CREAM
6 CUPS MILK
2 CUPS SUGAR
6 CUPS DOUBLE/HEAVY CREAM
12 RIPE BANANAS (TO PURÉE)
1.Peel and chop the bananas into chunks. Place in a mixing bowl and mash well. Stir in milk/cream
and then the sugar. Mix well. Chill in the refrigerator for 2-3 hours.
2. Transfer the complete mixture into ice cream maker and freeze according to the instructions.
BUTTER PECAN ICE CREAM
6 CUPS SINGLE/LIGHT CREAM
6 TBSP BUTTER
6 CUPS HEAVY/DOUBLE CREAM
1 ½ CUP OF PECAN NUTS
3 TEASPOONS VANILLA EXTRACT (OR ACCORDING TO TASTE)
(CHOPPED)
1 ½ CUP BROWN SUGAR
1. Place the single cream, sugar and butter into a saucepan and mix together over a low heat. Stir
until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to
cool completely.
2. When the mixture is cooled, stir in the heavy cream, chopped pecan nuts and vanilla extract.
Transfer the complete mixture into ice cream maker and freeze according to the instructions.
HONEY ICE CREAM
10 EGG YOLKS
4 CUPS MILK
4 CUPS DOUBLE/HEAVY CREAM
1 CUP HONEY
2 TEASPOONS VANILLA EXTRACT
1.Beat together the egg yolks and honey in mixing bowl and set aside. Heat the milk in a saucepan
until it reaches bubbles slightly, DO NOT BOIL, then lower heat to simmer. While milk is simmering,
stir in the egg yolks/honey mixture. Continue to stir until it thickens.
2. Remove from the heat, strain in a mesh strainer and leave to cool completely.
3. Once mixture is completely cool, stir in heavy cream and vanilla extract. Then transfer the whole
mixture into ice cream maker and freeze according to the instructions.
ICE CREAM RECIPES (CONT.)
