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Delicious Ice Cream and Sorbet Recipes

Banana Ice Cream (4-6servings)

Ingredients

1 lb (450 g) ripe bananas

4 oz (120g) icing sugar

juice of 1 orange or 3 tablespoons rum

1/2 pint (280ml) double cream

Preparation Method

Mash or process the peeled bananas with the icing sugar and orange juice or rum.  Whip the cream until it holds soft peaks.  Fold the banana purée into the cream.

Turn the mixture into a shallow freezer tray or individual serving dishes.  Cover and still freeze without stirring, until firm.

Freeze in a sorbetière following the manufacturer's instructions.  Or still-freeze, vigorously whisking the partially frozen ice at least once during the freezing process.