I actually made this a week ago, but due to my glutening, I wasn’t up to trying it until yesterday. For dinner. Sometimes it’s nice to be an adult, isn’t it?
I wish I had eaten some right after I made it. Don’t get me wrong – it’s not bad. But I bet it would have been creamier a week ago.
Easy Banana Ice Cream with Chocolate Chunks
Based on a recipe by Alton Brown
6 ripe bananas
3/4 cup white corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream
1-2 ounces chocolate (I used Scharffen Berger 70%), chopped
Peel the bananas and place in bowl of food processor. 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 for 2 hours. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions. When it’s nearly the consistency of soft serve, add the chocolate and continue to mix for another 2 minutes. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.