A delicious twist on the nations most loved recipe. Smooth, velvety ice cream made with ripened banana, decadent caramel sauce and chunks of banana bread crumbled through as it churns in Cuisinart’s ice cream deluxe which can make 2L of ice cream in just 25 minutes.
Ingredients:
• 300g Banana Loaf
• 3 large ripe bananas
• 400ml double cream
• 240ml full fat milk
• 225g soft brown sugar
• Dulce de Leche caramel
• Half a lemon juice
Method:
Ensure the freezer bowl is completely frozen by placing in the freezer overnight (I store mine in my freezer so I can use whenever I want to make ice cream in 25 minutes).
Place the sliced bananas in a bowl and sprinkle with 75g of brown sugar and lemon juice. Mix and place into the fridge for an hour.
Remove half of the bananas and add into a food processor and blend into a paste.
In another bowl, whisk the remaining brown sugar and milk until the sugar has dissolved. Add in the blended bananas, double cream and refrigerate again for 1 hour.
Turn the ice cream deluxe on and pour the mixture into the freezer bowl for 30 minutes.
5 minutes before the end of churning, add in the other half of the bananas, banana bread and caramel sauce and allow them to mix thoroughly.
Serve with caramel sauce, crumbled banana bread and topped with bananas.
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