Ingredients
- 6 (approximately 2 1/4 pounds) ripe bananas
- 1 tablespoon fresh squeezed lemon juice
- 3/4 cup light corn syrup
- 1 vanilla bean, scraped
- 1 1/2 cups heavy cream
Directions
Place bananas in freezer and freeze overnight.
Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour.
Peel bananas and place in bowl of food processor along with the lemon
juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean
seeds and turn processor on. Slowly pour in the heavy cream. Process
until smooth. Chill mixture in refrigerator until it reaches 40 degrees.
Transfer mixture to an ice cream maker and process according to
manufacturer's instructions. Place mixture in an airtight container and
freeze for 3 to 6 hours before serving.
It's legit. Thank Alton Brown.