Banana in brown sugar ice cream
Ingredients
600g very ripe bananas (6-7 medium), peeled and cut into 1 cm slices
135g light or brown sugar
500 ml coconut milk or full-fat sour cream
Big pinch of sea salt
1 tsp dark rum
½ tsp vanilla extract
Lemon juice, optional
Preparation
1
In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly.
2
Add the bananas and salt, and continue to cook for 5 minutes, stirring occasionally, until the bananas are soft and completely cooked through.
3
Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. If it tastes too sweet, add a few drops of fresh lemon juice.
4
Puree in a blender or food processor until completely smooth.
5
Chill thoroughly for 1 hour or overnight, then pour into the ice cream maker and proceed according to the manufacturer’s instructions.
6
Before serving, take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature
7
Light note: if you use sour cream, when cooking the bananas, the mixture might curdle a bit. Nothing to worry, just proceed with the recipe and it’ll smooth out when blended.
8
Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
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About
Flavorful, creamy ice cream.
Yield:
6 servings
Added:
Thursday, September 8, 2011 - 4:12am
