Going wild for banana ice cream
Bananas are the most popular fruit in America. Some might assume it is nature’s convenient, easy-to-peel packaging that makes bananas so well-liked. But that is only part of their charm. The smooth texture and floral fragrance pair with an alluring balance of sweet and acidic flavors to make them irresistible on all counts.
There are more than 300 banana varieties, and several have become commonplace in many supermarkets. In addition to the common Cavendish type, large produce sections often stock exotic red bananas, with their inviting, bronze-tinged maroon skin; petite finger bananas with “digits” about 4 inches long; and slightly larger manzano bananas, named for their subtle apple-like flavor.
Generally, we think of bananas as a grab-and-go treat, eaten raw out of hand. Or incorporated into fruit salads and shakes or layered into peanut butter sandwiches. But they are delicious in cooked dishes as well, piping hot in spicy recipes such as curries or fried rice.
It’s their treasured taste and texture in ice cream that is the focus here.
No-added-sugar banana ‘ice cream’
Made using frozen, very ripe bananas, this reduced sugar “ice cream” dessert takes advantage of the fruit’s high pectin content. The pectin helps make the dessert creamy when frozen. The natural sweetness of the ripe fruit means no sugar needs to be added, just 1/2 cup of heavy cream to add flavor and promote a silky -texture. Plus some vanilla, lemon juice, salt and cinnamon. Voila!
Yield: 8 servings
INGREDIENTS
6 very ripe bananas
• 1/2 cup heavy cream
• 1tablespoon vanilla extract
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
PROCEDURE
1 . Peel bananas and place in large, zipper-style bag. Press out excess air and seal. Freeze bananas until solid, at least 8 hours.
2 . Let bananas sit at room temperature to soften slightly, about 15 minutes. Slice into 1/2-inch thick rounds and place in food processor. Add cream, vanilla, lemon juice, salt and cinnamon; process until smooth, about 5 minutes. As they process there will probably be logjams of slices that form, sometimes making raggedy balls above the blade. Stop the processor and using a silicone spatula, press the wayward slices down by the blade and start processor again.
3 . Transfer mixture into airtight container. Seal and freeze until firm, at least 2 hours or up to 5 days.