BB73

Hey, I have a machine for making ice cream and I wonder if anybody knows the best variety with fruits ideal for producing ice cream.
I guess the "Ice Cream" is surely worth a try, because it's in the name, but maybe you got more ideas.

Unfortunately I don't have any fruits of my own yet, but I'll try for sure next year.

By the way: fresh pistacchio ice cream will be ready in about half an hour!!!

Blake09

Dwarf red?

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A banana plant in the autumn gale -
I listen to the dripping of rain
Into a basin at night.
~ Basho Matsuo (1644- 1694)

BB73

Is this just a guess or did you try it?

Jack Daw

I would say guess.
Dwarf Red would make a wonderfully colored ice-cream. But it's one of the more tropical, less subtropical varieties.

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Thnx to Marcel, Ante, Dr. Chiranjit Parmar and Francesco for the plants I've received.



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Blake09

What Jack Daw said.

__________________

A banana plant in the autumn gale -
I listen to the dripping of rain
Into a basin at night.
~ Basho Matsuo (1644- 1694)

BB73

Well, (natural) color is good, but it should be tasty! And it won't grow good here...

planetrj

Definitely on the right track....

I recall my grandma making Banana Ice Cream when I was a kid, and one of the factors that would make it the best is to wait till the bananas are banana bread ready... In other words, wait till there's not really much yellow left on them, and let all of the sugars come out, because that's when it seems that they also have the most fragrance too. One thing that I remember was that grandma would add a couple drops of Almond Extract into the mix, because it would help increase the fragrance of Banana, and also just adds a nice touch. I think she also didn't put quite as much vanilla into the mix as she would had she made Vanilla Ice Cream, and she never added any with Chocolate.

I think if I were to make my own Banana Ice Cream today, I'd make it with 75% over-ripe sweet dessert type (maybe Grand Nain, Goldfinger or Iholene - those have a really good fragrance), then 25% tart dessert banana, like Manzano for more texture and spectrum. I'd also add the tart one just a couple minutes before finishing so there's little pieces of banana left intact to enjoy.

This is just my humble opinion, but I'd bet it would make great Ice Cream...
BTW - you didn't invite me for some scrummy Pistachio Ice Cream??? Ahk!

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you will never have enough bananas ^_^

BB73

Thanks a lot. That was some help reading about how you're grandma made banana ice cream. Especially the part with the vanilla and almond caught my intention, because I can imagine the taste to be very good.

Of the varieties you suggested, I will have a Goldfinger in about two weeks (already ordered a few days ago). A small Manzano is already on my balcony, waiting to go to the ground next spring.
I definitely will try some banana ice cream next year and I really like your idea of mixing the sweet ones with some of the tart varieties...