It seems to me that the authors of this hefty tome, Caroline and Robin Weir, have dedicated their life to ice cream. Not only does the book contain a quite staggering number of enticing recipes (over 400), it also indulges the reader in a history of ice cream and includes sections on equipment, accompaniments and the science behind ices. It is quite fascinating. Who could fail to be tempted by recipes such as 'Terry's Chocolate Orange Ice Cream', 'Grapefruit and Campari Sorbet', 'Pea and Mint Savoury Ice Cream' or 'Prune and Earl Grey Tea Granita'. Beautifully-illustrated not only with stunning ices but also with retro prints and ice cream adverts, this book really is a must for any ice cream lover.
The trick with this recipe is to be brave with your bananas. Be patient and wait until they are really brown and spotted on the outside. The riper the bananas, the better the flavour of the resulting ice cream! I made a couple of very minor adjustments to the recipe (due to the ingredients I happened to have to hand) and my version is below. The ice cream is a total triumph - so delicious. To make it a little more suitable for the chilly weather, I served it with hot dulce de leche (Argentinian soft toffee made from boiled milk and sugar). I simply spooned a good dollop from a jar, heated it in a saucepan and poured it over the top. Delicious (though possibly not so good for the January diet!).
Banana Ice Cream with Hot Dulce de Leche
4 very ripe bananas
1 tbsp lemon juice
200g golden caster sugar
1 tsp good quality vanilla extract
250ml semi-skimmed milk
250ml whipping cream, chilled
A good dollop of dulce de leche per person!
1. Peel the bananas and cut into rough chunks. Put into a food processor or blender and whizz together with the lemon juice, sugar and vanilla. Blend until smooth.
2. Pour in the milk and whizz briefly to combine.
3. Pour the mixture into a large jug or bowl and cover with cling film - place the cling film directly on top of the mixture and up the sides of the jug or bowl to prevent the mixture from browning. Transfer to the fridge and chill for an hour.
Notes: this would also be good with hot bananas roasted with rum and brown sugar!