Jacques Pepin's Banana Ice Cream
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- medium-size ripe bananas (about 2 pounds)
- ¾cup sour cream
- ⅓cup sugar
- 2tablespoons dark rum, plus 2 tablespoons (optional) to sprinkle on top at serving time
- 6sprigs mint (optional)
Nutritional analysis per serving (6 servings)
254 calories; 6 grams fat; 3 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 35 grams sugars; 3 grams protein; 19 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the bananas and cut them crosswise into 1-inch slices. Arrange the slices in a single layer on a tray and put the tray in the freezer for at least 2 hours, until bananas are frozen.
- Step 2
Put half the frozen bananas in a food processor with half the sour cream, half the sugar and 1 tablespoon of the rum. Pulse the machine a few times, and then process the mixture for about 20 seconds, until smooth. Transfer to a cold bowl, and process the rest of the bananas, sour cream, sugar and a second tablespoon of rum. Return the ice cream to the freezer until serving time, at least one hour.
- Step 3
To serve, scoop the ice cream into six chilled glasses. Garnish each, if desired, with 1 teaspoon of rum and a sprig of mint.
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Private Notes
Comments
Im guessing this would work really well in a Ninja Creami. You wouldnt need the alcohol at all. Actually, I’d add banana extract.
I did a mashup of this recipe and Pepin's video on Facebook, in which he scales it down (freeze 2 bananas, blend with 1 soft one, add 2 tbsp sour cream and 2-3 tbsp honey). I borrowed from the present one in using a splash of dark rum, and I'm guessing that's what made the texture creamy, not "icy" as it might have been since there's scant fat in it. Tastes like an indulgent treat, but could work for breakfast on a steamy morning.
Delicious. I did a bit of a variation-used bourbon instead of rum and some vanilla extract. Froze it in my ice cream maker.
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