We made banana ice cream this afternoon. It was going to be strawberry, but when I walked down to the supermarket last night there were none to be seen.
The original recipe came from Nigel Slater's Real Food - but I had to adjust the quantities because our freecycle ice cream maker is tiny.
Don't forget, you have to stick the bowl in the freezer for a few hours, or overnight.
150ml cream (I used double cream, but whipping would probably be even better)
2 ripe-ish bananas
60g caster sugar
juice of 1/2 a lemon
Chop up the bananas, and stick in the blender, together with the lemon juice and sugar. Remember to put the lid on. Whizz round for a bit (your favourite part). Pour in the cream. Whizz round a bit more.
Decant into the bowl from the ice cream maker. Fiddle about for ages with the lid/paddle combination. Leave to churn for 45 minutes (or until the motor threatens to blow up). It'll probably be still quite soft - stick it in a tub in the freezer to finish it off.
We had chocolate/toffee sauce on top today - there were going to be hundreds and thousands but then I realised the best before date was October 2003...
No comments:
Post a Comment