Banana, Pineapple, and Coconut Homemade Ice-Cream

By Todd Barron @ FoodieCuisine.com

Banana, Pineapple, and Coconut Ice-Cream

For my second test of the Cuisinart Ice-Cream maker, I decide to adventure out a bit and make a banana, pineapple, and coconut ice-cream, without a recipe.  In order to keep the ratios within reason I start with the Vanilla Ice-Cream recipe which comes with the maker but modify it.

For the modification I add 3 bananas, one half a can of crushed pineapple, and coconut extract.  If you do not dry fruit in the oven before making ice-cream, you will end up with frozen ice “cubes” in your ice-cream.  As you can imagine, this is not something you want.  I chop the bananas and pineapple, spread onto a cookie sheet, and cook at 350 F using the Convection mode of my oven, for 40 minutes.  I let the roasted fruit dry for 4 hours after baking.

To make the ice-cream you freeze the internal canister for 24+ hours, mix the ingredients in an external mixer, pour into the canister, assemble the machine, and push the start button.   After 25 minutes, I transfer the now-finished ice-cream to a new container and freeze for 2 hours.

The recipe is as follows:

Banana & Pineapple Ice-Cream

  • 1 1/4 cup sugar
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 teaspoon coconut extract
  • 3 ripe bananas, chopped and roasted in oven for 30 minutes at 350 F
  • 1 cup crushed pineapple, roasted in oven for 30 minutes at 350 F
  • 1/4 teaspoon fresh grated nutmeg

Preparation

  • Roast the fruit for 30 minutes and let dry for 2 hours
  • Mix the fruit and sugar in a mixer for 2 minutes
  • Mix in the whole milk for 5 minutes
  • Mix in the heavy whipping cream for 10 minutes
  • Mix in the extracts for 2 minutes
  • Place into the ice-cream machine (be sure the canister has been cooled for 24 hours)
  • Turn on for 25 minutes
  • Remove from canister and store in freezer, covered for 2 hours

The ice-cream this time around was a little thinner than the previous batch but it is due to having more milk and cream than before.  A few hours in the freezer will “fix” it though.  I really enjoy the flavor of it and the hint of nutmeg really sets it apart from what I find in most banana ice-creams.  I cannot wait to try the next flavor. 🙂

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