Banana Ice Cream

 

If, like me, you always have some over-ripe bananas kicking about the kitchen, put them to good use in this incredibly delicious and comforting recipe!

In a different league to the artificial shop-bought alternative, this recipe is very simple to prepare. For best results ensure your bananas are very ripe (but not totally black) and give the mixture a good amount of time to chill in the fridge.

I have seen the ‘one-ingredient’ method of making ice cream used with bananas countless times and whilst the results are good, I favour this recipe for its wonderful richness.

Whilst an ice cream machine will give you super smooth ice cream with little effort, this recipe works just as well if using the ‘freezer method’.

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Banana Ice Cream
Serves 6-8

Ingredients:
3 Ripe Bananas Chopped
400 ml Double Cream
1 tsp Lemon Juice
3 tbsp Golden Caster Sugar
1 tsp Vanilla Paste
3 tbsp Milk

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Method:

1) Place all the ingredients except the milk in a food processor. Blitz briefly until smooth – ensure the mixture does not become too thick. Add the milk and pulse until combined.

2) Pass the mixture through a fine sieve, pressing through with the back of a spoon.

3) Transfer the mixture to the fridge for at least 3 hours (preferably overnight).

4) Transfer the mixture to an ice cream machine and churn for around 30 minutes or until set relatively hard. Transfer to the freezer for 30 minutes before serving to allow the ice cream to firm up a little.

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Best served with slices of glazed banana. Enjoy!

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