I’ve been wanting to try and make my own ice cream, but I don’t have an ice cream maker and just assumed that it would be too complicated to try and tackle without one…
But then I thought – just do it! And so I did…
I had heaps of very ripe bananas after a visit to a local farm shop last weekend and so I decided to make banana ice cream. I found a very nice local KZN recipe in my East Coast Tables cookbook.
I must say, it turned out great and it was really very easy to make. Not too sweet and not at all lumpy or icy – just perfect. I am definitely going to make heaps more ice cream!
You will need:
4 medium, ripe bananas
3/4 cup milk (I always use full cream)
1/2 a cup of castor sugar
1/2 a tsp cinnamon (I might have used just a tad more…)
2 cups cream
1 tsp vanilla extract
Blitz the banana with a hand blender and set aside. Whisk together everything else, except the cream and stir in the bananas. Refrigerate for an hour.
Whip the cream until quite stiff and fold into the banana mixture. Pour into a wide, flat plastic container with a lid and freeze for 40 minutes. After 40 minutes, whisk with an electric mixer and return to freezer. Do this 3 times.
I left mine in the freezer overnight after the whole freeze, whisk, freeze procedure to freeze completely. I took it out about 20 minutes before serving, just so that it it would be nice and soft (but still frozen!) to dish up.
Seriously yummy and very creamy!