Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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desserts, Ice Cream

Banana Ice Cream

Source: Recipe courtesy Alton Brown, 2003
Show: Good Eats Episode: Going Bananas

Servings: Nutritional info below is for the full recipe.

Preparation Time: 35 minutes
Start to Finish Time: 6 hours 35 minutes


  • 2 1/4 pounds ripe bananas, approximately 6
  • 1 tablespoon fresh lemon juice
  • 3/4 cup light corn syrup
  • 1 vanilla bean, scraped
  • 1 1/2 cups heavy cream


  1. 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.
  2. Chill mixture in refrigerator until it reaches 40 degrees.
  3. Transfer mixture to an ice cream maker and process according to manufacturer's instructions.
  4. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

Yield: 1 quart

Copyright: © 2011 Television Food Network G.P. All rights reserved.

Per Serving (excluding unknown items): 2539 Calories; 135g Fat (45.2% calories from fat); 14g Protein; 355g Carbohydrate; 16g Dietary Fiber; 489mg Cholesterol; 439mg Sodium. Exchanges: 10 Fruit; 1 Non-Fat Milk; 26 1/2 Fat; 12 1/2 Other Carbohydrates.

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