Spiced Banana Ice Cream

Y'all. This ice cream. Subtly sweetened with ripe banana and brown sugar. Subtly creamy with half cream, half whole milk. Subtly spiced with cardamon, cinnamon and the real star, nutmeg. Each bite is creamy, sweet, and spiced: and completely irresistible.

Homestyle Whole Food, Approachable & Memorable. Extra Welcome When "Supper's a Little Skimpy". A New Addition to The Homemade Pantry, a Kitchen Parade Specialty. Perfect When Cooking for One or Two. Vegetarian. Naturally Gluten Free. What're you waiting for?! So Good!!

~ Skip Straight to the Recipe Overview ~

~ Skip Straight to Spiced Banana Ice Cream Recipe ~
~ Skip Straight to Spiced Nuts Recipe ~

~ PIN This ~

Cross-Eyed.

So go my eyes when a store shelf battles with my brain. It’s a confrontation of choice versus convenience, niche versus necessary, extravagance versus enough.

A hundred toothpastes? mustards? light bulbs? dog food? Do we really need so many choices? Y’know, wouldn’t just a few be plenty?

In fact, research shows that when confronted with more than five options, people just pick one, almost blindly, ignoring labels and price differences – or they walk away empty-handed, unable to make any decision.

So it’s been with me and the "gallon-size" ice cream cookbook The Perfect Scoop by pastry chef, cookbook author, food blogger and Paris bon vivant, David Lebovitz.

Please don’t take this wrong. I’ve lusted after David’s ice cream cookbook since its debut in 2007. If anyone knows ice cream, it’s David. He inspires, he educates. When the Perfect Scoop arrived, sure enough, it was love at first lick. One recipe after another got a "must make" checkmark. Too bad it was January, not the best month for ice cream weather-wise or diet-wise.

Enter Spice Dreams: Flavored Ice Creams and Other Frozen Treats (affiliate link). At only 112 pages, it's a "pint-size" ice cream cookbook from Sara Engram and Katie Luber, authors of The Spice Kitchen. (Remember the Chocolate Ginger Spice Cookies? Remember Broiled Grapefruit the spicy way? Swoon.)

The very day after Spice Dreams' arrival, there we were, swooning again, this time over an oh-so-banana banana ice cream, gently deepened by a trio of pantry spices, cinnamon, cardamom and the killer spice here, nutmeg. Turns out, Spiced Banana Ice Cream is Spice Dream’s cover recipe and deservedly so.

Fewer choices. More and more, for a simpler life, that’s my first choice.

What’s yours? How do you react to a shelf of products? How do we decide among 100 choices?

---

---

Recipe Overview: Spiced Banana Ice Cream with Spiced Nuts

• Spiced Banana Ice Cream is a revelation, a special flavor you won't find anywhere else, not at the store, not at the most creative ice cream shops. Even so, its ingredients are common, just a ripe banana, brown sugar, spices found in every grocery store (and likely, your own spice cupboard), half & half (which you can buy as half & half or mix your own, half whole milk and half heavy cream). It's one of my signature moves, using common ingredients in unexpected combinations.

• When to Serve = Homemade ice cream is welcome all the time, yes?! I like to serve Spiced Banana Ice Cream on its own, no chocolate sauce, no caramel sauce, just a few Spiced Nuts. Could you add a small cookie? Hmmm, yes, perhaps a simple pecan shortbread? or a cookie that repeats the brown sugar flavor such as Fat Rascals?
• This ice cream has a lovely pale brown color, that's thanks to the brown sugar and the spices.
• This homemade ice cream is vegetarian. Since it contains both egg yolks and dairy, it's not a good candidate for easy conversion to vegan.
• Distinctive Ingredients = Banana + Brown Sugar + Spices (cinnamon, cardamon, nutmeg)
• Short Ingredient List = all the above + Egg Yolks + Half & Half + Vanilla
• For Garnish = The recipe includes a small batch of Spiced Nuts, pecans or walnuts candied with a little butter and brown sugar with the same three spices. They're lovely but I often use crispy Maple-Glazed Pecans since they're already on hand: the nuts are more for texture and embellishment than flavor.
• Kitchen Tools = You'll need a heavy saucepan to cook the custard and an ice cream maker to turn the custard into ice cream; an instant read thermometer helps gauge when the custard is cooked but the "finger test" works just as well. No commercial ice cream maker? I supposed you might try a "no churn" technique but I haven't.
• Start to finish, allow about five hours to serve the ice cream. But good news, only 35 minutes of that time is hands-on, after that, it's mostly hands-off with only occasional attention. More good news, the custard may be cooked and chilled a day or two before making the ice cream itself. FYI timing wise, I like to process the chilled custard about an hour before serving, it'll hold for a good hour in the processor, either on the counter or in the fridge.
• There are three steps to make this as well as other custard-based ice creams. The first is to cook the custard on the stove; the second is to chill the cooked custard in the refrigerator, melding flavors and turning it cold enough to process; then finally, to process in an ice cream maker.
• The one technique that requires your extra attention is cooking the custard. But I have written the recipe to coach you through the steps. The most important thing is to mind the temperature and to stay right on the custard as it cooks, so it doesn't scorch and doesn't overcook.
• This is pantry-friendly recipe, you may well have all the ingredients on hand this very moment. I know I do!
• This is a budget-friendly recipe, there's no need to hunt up special, hard-to-find ingredients for just one recipe.
• This recipe makes a small batch, about 3-1/2 cups, that means it works especially well for those Cooking for One or Two.
• So good! I hope you love it!


• We're also very fond of our homemade Buttered Pecan Ice Cream made with native Missouri pecans, other pecans work well too.
• Not quite what you're looking for? Check out my other Ice Cream recipes.

---

---

Ice Cream Equipment: Essentials & Handy to Have.

• ESSENTIAL I bought my first ice cream maker back in 2002, it was a real workhorse. I don't remember replacing it but Amazon says I did in 2014, this is the current version of the Cuisinart ice cream processor I have, it's 1.5 quarts, that's perfect, I think, since most recipes are written for this size. How to know? They call for 3 to 4 cups of liquid.
• HANDY In the summer, I make ice cream so often that a second freezer bowl comes in handy. You can always buy a second one later, though, once you see how it works for you.
• ESSENTIAL, I think, is a metal ice cream scoop. Dip it in hot water between scoops and it'll just melt its way to smooth, perfect-looking scoops.
• HANDY Less essential are special ice cream containers. You can use any freezer container, just cover the surface of the ice cream with waxed paper to avoid crystals forming on top. But I've come to rely on specialty containers, they are super air-tight and just "work" for ice cream. I love these long ice cream tubs from Tovolo, an ice cream scoop pulls along its length so easily! Make sure it fits your freezer though. I also have a couple of these quart-size ice cream tubs, also from Tovolo, they're a more traditional shape.
• FYI These links are all affiliate links, that means that when you purchase something on Amazon after clicking a link, Kitchen Parade may earn a small (very small ...) commission for recommending a particular product. My Disclosure Promise

Bookmark! PIN! Share!

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe inspires you, please do save and share! I'd be honored ...

~ PIN This ~

---

SPICED BANANA ICE CREAM

Hands-on time: 35 minutes
Chill time: allow about 4 hours
Processing time: allow about 1/2 hour
Time to table: 5 hours
Makes about 3-1/2 cups ice cream

• 1 very ripe banana (even a "black banana")
• 1/4 cup half & half

• 1/4 cup (50g) brown sugar
• 2-1/2 cups half & half
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1/8 teaspoon table salt

• 2 large egg yolks
• 1 tablespoon brown sugar

• 1/2 teaspoon vanilla

COOK THE CUSTARD Purée the banana and 1/4 cup half & half in a blender or food processor until smooth.

In a medium saucepan, stir together the banana purée and brown sugar, be sure to work out any tiny clumps often found in brown sugar. Add the 2-1/2 cups half & half, spices and salt.

"Scald" the mixture – this means to bring it just to a boil on medium heat without allowing it to actually boil, stirring the saucepan (especially the bottom) very often to avoid scorching. Remove the saucepan from the heat.

In a medium bowl, whisk together the yolks and brown sugar until completely combined, no yellow streaks, no brown bits, please! A quarter cup at a time, add about 1-1/2 cups of the hot mixture to the whisked eggs, whisking in each addition before adding more. (This process is called "tempering" – the objective is to equalize the temperature of the two mixtures so that the egg won’t cook and turn the custard all lumpy.)

Slowly pour the combined mixture back into the saucepan with one hand, whisking the entire time with the other, once it's mostly in, you can stop whisking to scrape the remainder of the egg mixture into the saucepan.

On medium heat, cook the liquid until it thickens, gently stirring the entire time (no walking away, now, no distractions, please), scraping the sides and the bottom of the saucepan until it's "done".

The custard is done when you can dip a metal spoon into it, then draw a clean line along the spoon with a fingertip. Better yet, use an instant-read thermometer, the custard is done when it reads 170F – 175F.

Remove the saucepan from the heat (don't just turn it off) and stir in the vanilla.

CHILL THE CUSTARD Transfer the custard to a refrigerator dish (if you see any lumps, strain it through a fine-mesh strainer first), cover and refrigerate for at least three hours and as much as a couple of days.

PROCESS THE CUSTARD For soft ice cream (my favorite texture for homemade ice cream), process the mixture in an ice cream processor about an hour before serving, leave it in the processing bowl until it's time to serve. Otherwise, process the ice cream and then transfer to a freezer container and freeze until solid.

SERVE & SAVOR If you like, top with Spiced Nuts or chopped banana.

ALANNA’s TIPS This is a custard-based ice cream which takes three steps, cooking the custard, chilling the custard, then processing in a commercial ice cream processor. What is half & half? Ha! Half & half is one of the dairy choices that I’m happy exists. It’s just a mixture of half heavy cream and half whole milk that's perfect for homemade ice cream (and morning coffee!). You can mix your own or buy the premixed half & half. (True Confession. Once upon a time, I asked about half & half on Twitter and boy-oh-boy did I feel silly when someone answered the question, however kindly. How in the world did I miss that memo?!) To my taste, chocolate sauce overwhelms the lovely but delicate banana flavor in this ice cream. A few spiced nuts never hurt, however!

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2010/06/spiced-banana-ice-cream-recipe.html .

NUTRITION INFORMATION Per Half Cup: 126 Calories; 6g Tot Fat; 4g Sat Fat; 75mg Cholesterol; 64mg Sodium; 16g Carb; 1g Fiber; 12g Sugar; 2g Protein. WEIGHT WATCHERS Old Points 3 & future WW points. This recipe has been Alanna-sized with an increase in natural banana sweetness and a reduction in sugar.

---

SPICED NUTS

In a small skillet, melt a tablespoon butter with a tablespoon of brown sugar, let gently sizzle for a couple of minutes. Add a sprinkle of cinnamon, cardamom and nutmeg, then a couple of tablespoons of pecans or walnuts and cook for another minute, stirring often.

Many thanks to publisher Andrews McMeel for a complimentary copy of Spice Dreams. (Product Disclosure)

---

Seasonal Cooking: This Same Week, Across the Years

KITCHEN PARADE
Trio of Salad Dressings Bloody Mary Salad Rhubarb Country Cobbler Tropical Pork Tenderloin Roasted Rhubarb Spiced Banana Ice Cream Mad for Mangoes: Two Mango Smoothies Tourlou Tourlou (Greek Baked Vegetables)

~ more Recent Recipes ~

A VEGGIE VENTURE
Fresh Kohlrabi Swedish Vegetables Butter-Simmered Carrots Chutney-Glazed Carrots Pickled Bell Peppers (Pied Piper Refrigerator Pickles) Sautéed Cabbage with Dill Easy Easy Radish Spread Summer Lentils Thai Roasted Eggplant Salad Kool-Aid Pickles "Best Ever" New Potatoes & Green Beans Lettuce Soup Buttermilk Garlic Ranch Salad Dressing Mixed Fruit & Vegetable Salad Asian Greens Vegetables 101: What Is Jicama? Make-Ahead Smoothies Easy Easy Radish Appetizer My Favorite New Way to Roast Beets Leafy Greens Recipes – Alphabet of Vegetables

~ more Recent Recipes ~

If you like Kitchen Parade's recipes, you'll love A Veggie Venture, my food blog about vegetables with more from-scratch recipes using whole, healthful ingredients, home to the famous Alphabet of Vegetables and vegetables in every course, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

---

You Scream ...

more
~ Ice Cream Recipes ~

• THE RECIPE Molasses Ice Cream An unusual but captivating ice cream flavor, perfect for fall. (PIN This)
• ANOTHER TAKE Buttered Pecan Ice Cream Old-fashioned goodness featuring native Missouri pecans.

• THE RECIPE Strawberry Ice Cream No-cook ice cream with big strawberry flavor and pretty pink color.
• ANOTHER TAKE Rustic Fruit Ice Cream An easy, no-cook rich, creamy and fruity ice cream.

• THE RECIPE Homemade Frozen Yogurt with Blackberry Sauce Just five ingredients!
• ANOTHER TAKE Easy Fruit Sorbet aka "If You’ve Got Three Ingredients and Five Minutes, You’ve Got Sorbet".

---

Shop Your Pantry First

(helping home cooks save money on groceries)

~ banana recipes ~
~ egg white recipes ~
~ egg yolk recipes ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

---

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

---

© Copyright Kitchen Parade
2010 & 2024