This is probably the easiest ice cream anyone could ever make – your not heating ingredients, whisking constantly, or straining anything. It’s also one of the tastiest treats you will ever have! The tang from the buttermilk, and the sweet/fruitiness from the ripe bananas.
This ice cream was inspired by the leftover buttermilk from cookies I had made over the weekend, and the sad bananas I needed to use. Muffins were out of the question since I made them last week, I didn’t have enough butter for banana cream pie…and I didn’t want to make a plain banana ice cream. So think of this ice cream after you’ve made red velvet cake and have buttermilk sitting around for a week – because it’s a wonderful new way to utilize it.
Oh! Also, the reason for the photo of the Phalaenopsis orchid – I actually purchased a few flowerless/sickly looking orchids that I have been nursing back to health, one of which was actually broken in half. The one pictured was actually dehydrated and needed repotting – and within weeks I started to get new growth and buds – then yesterday morning this gorgeous orchid bloomed! So I just wanted to share that news!
Banana Buttermilk Ice Cream – 1 quart
5 large egg yolks
1/2 cup sugar
2 cups well-shaken buttermilk
5-6 small ripe bananas
In a large bowl, combine egg yolks and sugar. Use an electric hand mixer to whisk yolks and sugar until pale and thick. On low speed, add buttermilk, and whisk until fully combined. Peel and mash the bananas until smooth, stir into buttermilk mixture.
Freeze buttermilk mixture in an ice cream maker according to instructions (about 45 minutes). Then transfer to an airtight container and place in the freezer for at least 4 hours before serving.
Enjoy this tangy sweet treat!