The secret to delicious ice cream is fat content. I love having whipping cream (aka heavy cream) handy; it’s great to make frosting for cupcakes, or just really good on fresh fruits after using a hand-mixer — and you can make ice-cream. If you’re really ambitious and ready for cleaning up post-fun kitchen mess, you could turn whipping cream into home-made butter & buttermilk, where you can flavour your own butter. (So, don’t over-whip the whipping cream; leave the cream to be blended last.)
Sure, I’ve made two-ingredients Nutella banana ice-cream before, where no ice-cream maker was needed. While it satisfied my sweet tooth in a healthy manner, it felt wrong that there was no cream in the ice-cream. I hate buying ice-cream from the store because I get very sick from lactose. It’s hard to understand what “modified milk ingredients” entails. (I’m guessing it’s milk powder?)
So, I found this little guy from Superstore between $20 and $30. It’s great because it doesn’t use a lot of space. As fun as a hand-cranked one is (yes, I do dream of owning one), which I’ve come to learn that it’s called a sabottiere, this little electrical unit has a maximum churning time of 30 minutes. However, freezing time would require 16 to 24 hours, with this little unit. (It can vary, depending on your ice-cream maker)
This recipe was adapted from Food and Wine. I substituted chocolate with butterscotch chips, which gives the ice-cream a crunchy texture.
3 ripe bananas
1 1/4 cups whole milk (Optional: substitute with any lactose-free alternatives, using the same measurements)
1/3 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 cup heavy cream
3 ounces butterscotch chips (I learnt this from the instruction manual, after-the-fact that I should have added the chips 5 minutes before turning off the ice-cream maker — Oops!)
- In a blender, puree the bananas with the milk, sugar, vanilla, and salt until smooth. Transfer to a bowl and stir in a heavy cream and butterscotch chips.
- Pour the banana custard into an ice cream maker and freeze according to the manufacturer’s instructions.
Transfer the ice cream to an airtight container and freeze until firm; mine took overnight.
Let stand at room temperature for 10 minutes before serving. (I totally ignored this part, but I had fun scraping it with my ice-cream scoop.)