Thrifty Banana and lemon Ice cream

Thrifty Banana and lemon Ice cream

So I have a very clever hubby who while I have been busy pickling cucumbers http://cornwallnan.co.uk/2014/08/pickling-cucumber-recipie/ this afternoon and making pear and apple juice for pasteurizing

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juicing the apples and pears ready for bottling
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Pasteurized apple and pear juice, tomato ketchup and rhubarb ketchup and heat processed cucumber (gherkins) 

hubby has been very creatively making the most delicious banana and lemon ice cream. What is so clever about this ice cream is not only is its exquisitely refreshing taste but that it first started out as overstock milk which GD made first made into copious pots of yoghurt and then turned any uneaten yogurt into greek yogurt which can also be used as a creme fraiche, he did this by straining off any excess whey from the yoghurt through a muslin cloth, left for few days this will take on more of a soft cheese like taste and texture which is nice to add herbs to or season with a good quality black pepper, (black pepper is my favourite). But if we go back to the creme fraiche stage now, this is what GD used today for his ice cream recipe. So the following recipe has no added cream or milk. We are very fortunate to also have been given some huge bunches of bananas which were just starting to speckle brown which is perfect for this recipe. GD and I are such wombles and we try never to let food go to waste, which with us it won’t waste really as ultimately anything left over ends up feeding the wormery.

Ingredients: makes 1 1/2 litres

600g ripe bananas

400g of creme fraiche

grated zest of 1/2 lemon

juice of 1 large lemon

6 tablespoons caster sugar

Method:

Place banana flesh chunked into a blender with the creme fraiche, lemon juice, lemon zest and 1 tablespoon of the sugar. Blitz and then add more sugar to taste. Pour into your ice cream maker and churn for a soft set. We use a cuisinart P1070642and churned for about 20-25 minutes. Then transfer to a freezer container and freeze until solid. When ready to eat transfer to a fridge for 30 mins to soften.

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This is just so good!

What I like about this ice cream apart from it being extremely thrifty, making use of excess milk, yogurt, creme fraiche and being very simple to make is that it does not need to taste sweet. You can add a little or more sugar if you prefer it sweeter, but I like it less. I love the tangy lemon taste against the creamy banana taste and the tiny bursts of lemon from the zest. We had it as a soft set ice cream as an afternoon treat and it was delicious!.

 

 



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