Saturday, 28 May 2016

Banana Caramel Ice-Cream

My simple no-fuss ice-cream recipe
great for a sunny day we're experiencing at the moment.
Hope it'll last - the sunny day, not the ice-cream!

Banana Caramel Ice-Cream

4 large bananas - they should be soft and quite ripe with lots of black speckles on the skin
300ml low-fat sour cream
200ml single cream
300g dulce de leche
1 tsp vanilla extract
1/2 tsp sea salt

 Purée bananas with sour cream, single cream, dulce de leche, vanilla and salt
in a blender until smooth. 
Transfer to a bowl  and refrigerate until cold, at least 2 hours but preferably overnight.

Pour the cooled content into an ice cream maker and 
continue according to your machine's instructions. 
Transfer the ice cream to a container, and place it in the freezer for a firmer texture.

This recipe makes approximately 1 liter  of ice cream.


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