The secret to delicious ice cream is fat content. I love having whipping cream (aka heavy cream) handy; it’s great to make buttercream, 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.)
For a no-churn ice cream recipe, check out Strawberry Banana Ice Cream.
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)
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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 overnight until firm.
Let stand at room temperature for 5 minutes before serving.
