Friday, September 22, 2017

IHCC & CC#21: Easy banana ice cream

Hugh's description of this ice cream: luscious frozen pud lies somewhere between an ice cream and a sorbet, so true!  Amazingly simple ingredients - slightly over-ripe bananas, skins very well speckled but still more yellow than brown!  
My adaptation from the original recipe was: cut down the sugar, whole milk yoghurt instead of creme fraiche, lemon zest and juice.  Blend everything together, I did not use the ice cream maker, and only remembered to mix it up once!  The tub need to be out of the freezer for 30 minutes before scooping, so simple!  I served this with toasted almond flakes and chocolate condensed milk!
This will be a breeze to make and bring for any potluck party!
from pages 306-307 of River Cottage Fruit every day! 
This Potluck is in honor of IHCC's co-host, Kim and her late mom. Kim lost her dear mother to cancer a couple of weekends ago. Hugs and kisses, Kim!
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 


shirley @ everopensauce said...

Good to know that his simple recipe using banana does work well.

kitchen flavours said...

Delightful treat! Wei....Chocolate condensed milk? Mana you beli?

Emily said...

Jusco at Tmn Maluri

Kim said...

Thank you for the kind words regarding my mom.

This banana ice cream looks refreshing and right up my alley. Delicious.

Deb in Hawaii said...

I love making banana ice cream and usually do it dairy-free. This recipe looks indulgent and delicious. ;-)

Thank you for joining in the Potluck and the kind words for Kim. I know she appreciated it.