Thursday, January 14, 2010

Ice Cream Week: Day Four

Since many of us are trying to be more conscientious about what we eat, I'm sharing a lower fat frozen treat with you today: Banana Sorbet.  The recipe is from The Ultimate Ice Cream Book by Bruce Weinstein--the only ice cream book I own, and probably the only I'll ever need.  It's jam-packed with recipes for ice cream, sorbets, granitas, and a few yogurt ice creams too!  I decided upon banana sorbet because I had two jars of banana baby food in my pantry, purchased because I needed the empty jars to store some bulk spices I picked up at The Fresh Market.  Since the recipe calls for cooking then pureeing bananas, I saw the perfect opportunity to cheat a bit and use up some of that baby food.  The end result was quite delicious--sweet, light, and perfectly banana-y.  Stay tuned for another ice cream recipe tomorrow; I'm closing out Ice Cream Week with my favorite recipe so far :)  Ice Cream Week II is definitely in the plans...


Banana Sorbet (makes about 1 quart)
From The Ultimate Ice Cream Book by Bruce Weinstein

cup sugar
½ cup water
2 Tbl. light corn syrup
1 cup milk
1 lb. peeled bananas, broken into thirds (about 4 large bananas)**
1 tsp. vanilla extract
¼ cup crème de banana liqueur or banana syrup (optional)

Combine the sugar, water, and corn syrup in a large saucepan.  Place over medium heat and stir until the sugar dissolves.  Raise the heat and boil without stirring, for 3 minutes.  Turn off the heat and let the mixture cool slightly.

Add the milk and bananas to the sugar syrup.  Return to a simmer and cook uncovered until the bananas are very soft and fragrant.  This will take 5 to 10 minutes.  The milk may look foamy.

Let the banana mixture cool slightly, then puree the bananas and syrup in a blender or food processor.  If necessary, do this in 2 or 3 batches.  Stir in the vanilla and banana liqueur.  Cover and refrigerate until cold or overnight.

Stir the chilled banana puree, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions.  When finished, the sorbet will be soft but ready to eat.  For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

**I cheated a bit here and used two 6 oz. jars of banana baby food and one large mashed banana, skipping the pureeing step.


  1. Hmm...I don't know how I feel about banana sorbet, but if you add banana liqueur...heck! Why not?!

  2. Ohhhh!! Banana sorbet. My son, who is 3, is crazy about bananas and would LOVE this. He eats about 3 bananas a day ;D