Banana Honey Ice Cream

Honey and sour cream each contribute their distinctive tastes to make a well-balanced banana ice cream.


  • 2 cups heavy cream
  • 2 cups milk
  • 1 vanilla bean, split and scraped
  • 3 large, very ripe bananas
  • 8 egg yolks
  • 7 tablespoons granulated sugar
  • 1/2 cup sour cream
  • 2 tablespoons orange blossom or clover honey



In a large saucepan, scald the cream and milk with the vanilla bean. Remove from heat, cover and let flavor infuse for 30 minutes. Meanwhile, mash bananas well or puree briefly in a food processor, set aside.


In a large bowl, beat together the egg yolks and the sugar for a few minutes until the sugar has dissolved and the mixture is thick and pale yellow, set aside. Reheat cream mixture to scalding and about 1/4 of it into the egg yolks, whisk continuously. Return mixture to the saucepan and whisk together with remaining cream.


Cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon. Pour into a bowl and whisk a few times to release heat. Stir in banana puree, sour cream and honey. Strain through a fine-mesh strainer. Chill. Freeze in an ice cream machine according to manufacturer’s instructions.

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