The sweet smell of banana and brown sugar fills the air when I was caramelizing it. Blending it was dead easy, but waiting for the mixture to cool down before it starts to churn in the ice-cream maker was hard.
Was the result worth it? Hubby loved it and said it was smooth and had a lovely banana sweetness to it. I find it a tad to sweet and wonder if reducing the brown sugar would help.
Unfortunately it would be sometime till I will try this again. Due to the recent disasters in Queensland, bananas prices are increasing like crazy (AU$10/kg?!). I was lucky, as these bananas cost around $3/kg- bought just after the disaster.
Nevertheless, this is my 3rd ice-cream attempt! It’s really a good way to stop me from buying ice-cream from shops. Plus home made ice-cream means there is usually less of it in the fridge-keeping me from having it as dessert too often in a week! 😉
Banana Brown Sugar Ice-cream (from David Lebowitz)
6-7 ripe bananas sliced
3/4 cup brown sugar
2 cups of coconut milk
1 tsp of rum
1 tsp of vanilla extract
squeeze of lemon
pinch of salt
In a pan, heat brown sugar with 1/3 of the coconut milk. Simmer. Add bananas and a pinch of salt. Cook for around 5 minutes till it is soft and cook through. Remove heat and add in remaining coconut milk. Add essence and rum. Squeeze lemon juice. Taste and adjust. Blend in blender. Cool in fridge for around 30 minutes.
Put it through the ice-cream machine. Freeze it for another 2 hours. Serve.
Bellicious Kitchen has invited me to her challenge of One year, One new recipe a month. Remember that I said I wanted to make ice-cream and curries from scratch this year? I’m one recipe closer!