Ingredients for Banana Honey And Walnut Ice Cream
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How to Make Banana Honey And Walnut Ice Cream
- In a medium saucepan, combine 2 cups whole milk and 1/2 cup honey.
- Heat over medium heat, stirring occasionally, until just below a simmer. Do not boil.
- In a separate bowl, whisk 4 large egg yolks until pale and slightly thickened.
- Temper the egg yolks by slowly whisking in about 1 cup of the warm milk mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl filled with ice water to cool completely, stirring occasionally.
- Once cooled, gently fold in 1 cup heavy cream and 2 ripe, mashed bananas.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions, until it is almost set.
- Stir in 1/2 cup chopped walnuts.
- Continue churning until the ice cream is fully set.
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow the flavors to meld and the ice cream to firm up before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
829g
Fat
334g
Carbs
85g
