Fresh Banana Ice Cream
The requests have poured in over this one, it has been a favorite in my book, Vancouver Cooks, with Caren McSherry. I hope you enjoy it as much as I have. This is the best way to use overripe fruit, use your imagination and go wild.
Ingredients:
4 very ripe bananas
1 cup heavy cream
1/2 cup half and half (coffee cream)
2-3 tablespoons liquor, such as Grand Marnier, Pernod, Frangelico, Cognac
Method:
1. Peel the bananas, cut them into 2 inch pieces, lay them on a cookie sheet and freeze until solid, at least 3 hours. Can be kept frozen in freezer bags for at least 2 months.
2. Mix together the heavy cream and the half and half.
3. Place the frozen banana pieces in the bowl of a food processor, pulse until the mixture resembles that of course meal. With the machine running slowly pour in the cream mixture, scraping down the sides of the bowl as needed. Continue to run the machine until the ice cream become thick, add the liquor of choice.
4. Transfer the ice cream to a bowl and freeze until serving. The ice cream can be frozen for up to 4 days.
Chocolate Sauce
Ingredients:
8 ounces good quality Belgium, French or Scharffen Berger chocolate
1/3 cup half and half
Method:
1. Place the cream and chocolate into a double boiler and bring to a simmer over low heat. Once the mixture is melted, stir to combine. The sauce will keep for up to 1 week in the refrigerator.
2. To serve, scoop the ice cream into your bowl, add a drizzle of chocolate sauce over and indulge!!
Note: Pears, strawberries, peaches, raspberries, mango, kiwi can all be substituted for the bananas.
