Banana Ice Cream

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. thin cream, scalded
  • cups sugar
  • 1 cup banana pulp
  • ¼ cup lemon juice
  • 1 pint thin cream


Scald the quart of thin cream, dissolve in this one cup and a half of sugar; when cold add a pint of thin cream unscalded and begin to freeze. When the cream is rather more than half frozen, add a cup of ripe banana pulp (measured after being pressed through a ricer), mix with the lemon juice, and finish freezing. Let stand an hour to ripen. Serve with banana slices and garnish With pistachio nuts blanched and chopped fine.