Monday, 4 June 2012

Eggless, Gluten Free, Nut Free: Banana & Cinnamon Ice Cream

It was sod's law that as soon as I'd decided to make my first ever ice cream the weather changed from hot and sunny to cool and rain splattered. Humph. But I pressed ahead anyway, and boy am I glad I did, for it surprised me with its utter simplicity and scrumptiousness. Gorgeous rich banana marries with the smoky sweetness of cinnamon to create something wonderful. The sun may be hiding but this ice cream brings it back to me with every mouthful.

Adapted from the one for Banana Ice Cream at Ice Cream Recipes website, click to see it here
Serves approx 6

375ml double cream
3 and a half large ripe bananas, or 4 small ones
75g sugar
1 heaped teaspoon cinnamon
1 squeeze of lemon
cinnamon sticks to decorate, optional

1. Chop the banana into small chunks, before placing in a large bowl and mashing well with a fork.

2. Add the cream, sugar, cinnamon and lemon juice, stirring until well combined.

3. Chill the mixture in fridge for an hour.

4. Then pour the mixture into an ice cream maker, and freeze following the maker's instructions. If the finished icecream is still a little runny for your tastes, pop it into the freezer for a few hours.

5. If you don't have an ice cream maker, then pour the mixture into a plastic container, cover with a lid and place in the coldest part of your freezer  to set. After an hour, take out and churn with a fork every 40 minutes or so until the ice cream has frozen in a smooth, soft-set way.

6. Take the ice cream out of the freezer and place in the fridge about 15 minutes before serving. Add a cinnamon stick to each serving if you like for decoration.

This icecream was idly churned while listening to Io Echo's Doorway