Bananas Double from The Great Ice Cream Book by Jon Croft
To make the ice cream, liquidise the bananas with the rind and juice from the lemon. Boil the sugar with a teacup of water until softball on the thermometer. Whisk the cream, as it starts to thicke...
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Cooking tools:
- Candy thermometer
- Saucepan
- Stove
- Blender
- Whisk
- Mixing bowl
- Spatula
- Measuring cup
Ingredients
- 1 tablespoon melted apricot jam, per person
- 1 tablespoon rum or brandy, per person
- 1 lb. (450 g.) very ripe bananas, peeled
- 1 lemon
- 3 drops almond essence
- 1 pint (575 ml.) double cream
- 2 fl.oz. (50 ml.) glycerine
- 4 oz. (125 g.) sugar
- 4 eggs
- 1 large not too ripe banana, per person
- 1 teaspoon melted butter, per person
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