Banana-Walnut Ice Cream
from the kitchen of Victor Riehl and Sharmagne Leland-St.John

4-5 ripe bananas
Juice of ½ lemon
1 cup granulated sugar
¼ tsp vanilla extract
Pinch of salt
1 pint heavy (whipping) cream
1 cup half & half
½ to ⅔ cups chopped walnuts, divided

Place bananas in a blender/Vitamix. If bananas are not fully ripened, mash them
first with a fork. Add sugar, lemon juice, vanilla extract and salt. Mix in blender
or Vitamix for approximately 20 seconds until ingredients are blended. Set aside
for 20 minutes to permit the ingredients to rest and the sugar to dissolve.

Add the heavy cream and half & half to the other ingredients and blend for about
5 seconds. Do not over-blend or the cream will begin to separate from the other
ingredients and solidify. If your blender is not large enough, mix the cream and
half & half with the rest of the ingredients in a large bowl or pitcher by hand.

Add the ingredients to your ice cream maker and mix according to the appliance's
instructions. When the liquid begins to stiffen and peak slightly, add half the
walnuts and continue to mix. When the ice cream begins to hold its shape (about
20 minutes), pour/scrape into containers and place into your freezer until solid.
If your ice cream maker is small and will make more than 2 batches from the
recipe, divide the walnuts accordingly.


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