In my quest to cook up all my recipe clippings, I’ve had my eye on this one for a while. Banana, Brown Sugar and Sour Cream Ice-cream. The reason I kept it out in the first place is because it doesn’t require a churner and I don’t have one. So whilst it might not quite fit the bill of sorbet, I jumped at the chance to make it. As it’s winter down south my firm belief is that any dessert should be at least a little fattening.
The recipe involves whizzing the ingredients in a food processor. Why do I mention licking the bowl? Because this particular recipe is divine and so is the resultant mixing bowl! The strong taste I normally associate with bananas is softened by the creaminess, whilst the brown sugar makes the final product taste just a little like banana cookie dough.
There’s no repeat mixing required, just whiz it all up and place in the freezer. It works best if you give it a little time to soften, however an important note is it doesn’t freeze rock hard. The recipe makes about 2 litres so there’s plenty to go around and my friends have been very receptive. For just a little class, add a sprinkling of nutmeg…
500g ripe banana's
4 eggs, separated
2 tsp lemon juice
100g dark brown sugar
300g sour cream
100g (about 4 tbsp) glucose syrup (aka corn syrup)
Peel the bananas and whiz in a food processor with the egg yolks, lemon juice and brown sugar until smooth. Mix in the sour cream and pulse until silky.
Whisk the egg whites with the glucose syrup and salt until soft peaks form. Gently fold 1/4 egg whites into the banana mixture until nearly combined, then fold this lightened mixture into the remaining egg whites until you get an even consistency. Put into an ice-cream container and freeze for at least 3-4 hours.
Don't forget to lick the bowl.