When I was a kid, on random and rare occasions my sister-in-law Debbie would treat us to homemade banana ice cream. It was smooth, creamy bliss in a bowl on a hot summer day. A bit of a banana fan, I absolutely loved this ice cream and eagerly looked forward to the times she made it. (Which wasn’t nearly often enough).
My mom tried to make it a few times, but it never tasted the same because she refused to use the raw eggs required by the recipe. So if you don’t consume raw eggs, please skip today’s post and come back next week when I don’t have to issue any food warnings.
Consider this your warning – consuming raw eggs may increase your chance of food borne illness. Use fresh eggs that aren’t cracked, please, if you plan to make this ice cream.
Which, if you like ice cream and like bananas, you will want to do as quickly as possible.
It has been years (decades) since I’ve had this ice cream and it was just as yummy as I remember. I finally begged Debbie to share her recipe and I am forever grateful that she did.
Captain Cavedweller had never enjoyed the experience of banana ice cream before and I thought I was going to have to find a stick to beat him off just so I could get a bowl of it.
Yeah, it was that good.
It is really easy to make and this recipe will fill a four-quart ice cream freezer easily. If you have one of the one and a half quart freezers, I’d cut this down to a one-third recipe.
Banana Ice Cream
Serve and enjoy! I dipped a few banana slices in chocolate and added a garnish of mint, just for fun. Captain Cavedweller preferred his plain, of course.