Old-fashioned Banana Sour Ice Cream

Looking for a tasty and easy-to-make ice cream for your 4th of July bash? Banana Sour Ice Cream fits the bill. I found this delightful recipe in a hundred-year-old issue of Good Housekeeping magazine.

Banana Sour Ice Cream is refreshingly tart, and almost reminds me of a sherbet. The recipe calls for both bananas and lemon juice, and the ice cream contains the nuanced flavors of both fruits. It also contains sour cream which enhances the tartness.

Here’s the original recipe:

Source: Good Housekeeping (July, 1917)

And, here’s the recipe updated for modern cooks:

Banana Sour Ice Cream

  • Servings: 4 - 6
  • Difficulty: moderate
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1 cup sugar

juice of 2 lemons

1 1/4 cups sour cream

3 bananas

Put sugar and lemon juice in a mixing bowl; stir until the sugar is dissolved. Stir in sour cream. Set aside.

Peel bananas, then mash until smooth. (A food processor or blender can be used to get a smooth puree.)

Add the mashed bananas to the sugar, lemon juice, and sour cream mixture; beat until smooth. Chill the mixture in the refrigerator for several hours, then place in ice cream maker and freeze. (I used a 2-quart ice cream maker.)

Pickled Bananas

I’ve pickled lots of different fruits and vegetables, so when I saw a recipe in a hundred-year-old magazine for Pickled Bananas I just had to give it a try.

The Pickled Bananas were a nice change of pace. The pickling syrup which contained cinnamon, mace, and cloves was delightful. And, much to my surprise, the pickled bananas reminded me a little of pickled beets or other pickled starchy vegetable.

Here is the hundred-year-old recipe:

Source: American Cookery (December, 1917)

And, here is the recipe updated for modern cooks:

Pickled Bananas

  • Servings: 6-8 servings
  • Difficulty: moderate
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2 cups sugar

1/2 cup vinegar

1/2 teaspoon cinnamon

1/4 teaspoon whole cloves

1/4 teaspoon mace

4  firm (green) bananas, peeled and cut into thirds

Put sugar and vinegar in a saucepan, stir. Then tie the spices into a small bag made of cheesecloth, and place in the saucepan with the sugar and vinegar mixture. (A small amount of the spices will leak out of the bag into the syrup  – that’s okay).   Bring the mixture to a boil using medium heat, then add the banana pieces. Bring the liquid back up to a boil, and then reduce to simmer. Cook until the bananas are tender and can be easily pierced using a wood toothpick. (The length of time will vary greatly depending upon how hard the bananas are. It might take 10 minutes, or it may take 30 minutes or more. Be patient.). Remove from heat. Chill for eat least 4 hours before serving.  Remove from syrup and serve.

I am not as frugal as homemakers a hundred years ago. I did not set the syrup aside for more pickling after I made this recipe.