Caramelised Banana Ice Cream
An Original Recipe by Not Quite Nigella
For caramelised banana
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4 ripe bananas, chopped up
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100g (1/2 cup, firmly packed) brown sugar
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1 tbs unsweetened apple or orange juice
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50g butter, melted
For ice cream
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500ml cream (if you are using an ice cream maker, you can use 250ml cream and 250ml milk)
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150/5 ozs icing sugar
Step 1 - Make caramelised bananas. Preheat oven to 190C/375F. Get your child to chop up a ripe banana with a butter knife and place in an ovenproof baking dish. Melt butter and cool a little and get them to mix the brown sugar, juice and butter together until combined and then pour over the chopped banana and bake for 20-25 minutes until banana is soft. Cool slightly and place in fridge until cold (if you're in a hurry, spread out on a swiss roll tin or shallow dish and freeze)..
If using an ice cream maker
2a. Whip cream until soft and voluminous peaks are formed but not stiff. Add sifted icing sugar. Place cream, milk and cold caramelised bananas (reserving the liquid caramel sauce to pour over later) and churn for 25 minutes. You can break up the banana pieces with a spatula as they're very soft if you prefer to have less banana chunks or you can leave it chunky. Once finished, place in freezer proof container and freeze until set. Take it out of the freezer 20 minutes or so before you want to eat it to ripen it.
2b. Whip cream until soft and voluminous peaks are formed but not stiff. Add sifted icing sugar. Place whipped cream mixture and cold caramelised bananas (reserving the liquid caramel sauce to pour over later) in freezer proof container and freeze for a few hours. You can break up the banana pieces with a spatula as they're very soft if you prefer to have less banana chunks or you can leave it chunky. Once an hour, break up the ice cream with a fork to prevent ice crystals from forming. Take it out of the freezer 20 minutes or so before you want to eat it to ripen it.