An Ice Cream maker is the Perfect ‘support tool’ at our cottage. You see, in addition to the inconvenience of being 20 minutes from the nearest town, there is the added 20-minute transfer from car to boat to cottage freezer transfer. Combined, most containers of store-bought ice cream turns into a soft puddle.
An ice cream maker also allows you to showcase the summer’s bounty or in this case, using up things at the cottage like overripe bananas.
I have a Cuisinart Ice Cream maker. It is a relatively inexpensive and reliable option that I recommend. I suggest keeping the inner freezing chamber in your freezer so you are always ready to make ice cream. I do this because it can take up to 12 hours to freeze and be ready for use. The churn time is typically between 20 to 30 minutes. The higher the fat (cream, eggs and so on), I find the quicker you will see the ice cream thicken. For this recipe, you will likely need the full 30 minutes.
Banana Frozen Greek Yogurt
Ingredients
1 cup granulated sugar
1 cup water
2 overripe bananas
2 cups plain Greek yogurt
2 tsp fresh lime juice + zest
1 tsp coconut extract
Instructions
1. Combine the sugar and water in a small saucepan. Cook over medium heat, stirring until the sugar dissolves. Boil the syrup without stirring for 2 minutes. Pour into a heatproof bowl and let cool.
2. Add the bananas and mash with a fork until no large chunks remain. Stir in the yogurt, lime juice, zest and coconut extract. Cover and refrigerate for 2 hours or until cold.
3. Pour the yogurt base into the cannister of an ice cream maker and freeze according to manufacturers directions. Transfer the frozen yogurt to a covered container and freeze until firm enough to scoop, at lease 4 hours or overnight.