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This is a great recipe for using your over-ripe bananas too, and don't miss my authentic French Banana Jam Recipe if you are looking to use up even more over-ripe bananas.
Link up below your tried and loved family recipes or other vintage recipes from old cookbooks, newspaper clippings, even old recipe postcards.
This recipe will be linked to Tuesday's Tasty Tidbits, Made it on Monday, Blog Hopper and Foodie Friday, Fresh Food Friday.
Have a great Thursday,
Thank you, Lark!
Banana Ice Cream Recipe
1 1/4 cups banana pulp
3 tablespoons lemon juice
3/4 cup whipping cream
1/2 cup sugar
few grains salt
Combine banana pulp, sugar, salt, and lemon juice. Pour into a mold. Pack in ice and salt. Partially freeze. Carefully fold in stiffly whipped cream. Repack. Continue freezing until firm. 6 servings.
Hi Joy,
ReplyDeleteSounds yummy and easy. Have a great day!
Sherrie
Food for Thought
http://100sweets.blogspot.com/2011/08/vintage-recipe-thursday.html
Dearest Joy,
ReplyDeleteThank you for hosting this lovely party - I cannot wait to see all the delicious recipes!
Have a great weekend!
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Concetta
My parents always used to make Banana Ice Cream for the 4th of July. It's one of my favorite flavors!
ReplyDeleteHi, I've just linked up an ice cream recipe too!
ReplyDeleteYour banana ice cream looks yum! Thanks for hosting, have a lovely weekend!
Thank you all for your great comments, and for linking your lovely recipes. :-)
ReplyDeleteWow, this looks yummy. The kids are going to be so excited! Thanks for linking it up to the partay! Happy Friday! Now onto your french banana jam. http://www.homesandbabies.com
ReplyDeletehttp://notyourordinaryrecipes.blogspot.com
Looks wonderful! Thanks so much for linking up to "made it on Monday"! :)
ReplyDeletePsssttt....
ReplyDeleteGuess who made the TOP 3 Picks on
"Made it on Monday"?..... YOU!
Lark: Thank you so much. :-) What a lovely compliment.
ReplyDeleteYUM! My Dad would love this icecream!
ReplyDeleteNew follower for the foodie mama hop. This is amazing ice cream. Love it.
ReplyDeleteKim Bee: Thank you for following me and glad you love this recipe too.
ReplyDelete