There is something about bananas that I don't really like. I can't quite put my finger on it but even though I don't mind the taste of banana I would never out of choice peel and eat a banana on its own. It is probably something to do with the texture, or the fact that there doesn't seem to be an elegant, sophisticated way of eating a banana, or the fact that I can't help thinking that people are going to snigger if they see me eating one on the way to work. Whatever the reason, a banana would not be in my top twenty all time favourite foods, probably wouldn't even make the top one hundred if truth be told.
The rest of my family love bananas however. Well no, that's not quite true. They love bananas when they see them all bright and yellow and looking fresh in the supermarket. When the bananas are unpacked from the bag and in the fruit bowl on the kitchen counter they don't seem to like them so much. I say that because of all the fruit in the fruit bowl, the banana is the one that is most likely to be left well past it's sell by date, it's skin turning from a bright yellow to a pock marked, mottled yellow spotted with patches of brown and blue.
I don't really mind the banana being left, if not quite on the shelf certainly in the bowl, because the softer the banana the easier it is to transform in to beautiful, boisteroushomemade ice cream. The odd thing is that even people who don't like bananas love this ice cream. Even my mother who has a pathological dislike of the banana, to the extent that she can't even bear to be in the same room as a banana, will happily sit down and eat a big bowl of it.
Turning bananas in to homemade ice cream is incredibly easy. The quick and easy recipe below is my personal recipe but you can add to or change to your own personal taste. Occasionally I will add chunks of dark, good quality chocolate or chocolate coated stem ginger to the ice cream maker a few minutes before the end of the churn. For a real grown up version I also have a wonderful recipe for boozy caribbean banana ice cream which includes a generous measure of dark rum.
Homemade Banana Ice Cream
4 ripe Bananas, the softer the better
Inside of half a Vanilla Pod
450 ml Double Cream
75g Brown Sugar
Scrape the seeds from half a vanilla pod and mash the bananas with the cream, sugar and vanilla until you have a creamy mixture. Pour in to an Ice Cream Maker and churn. Once it is ready transfer to a freezable bowl and freeze. As with all homemade ice cream it should be eaten within one week.
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