Banana Brownie Icecream

I am in love with my new icecream maker. It started when I visited my sister and brother-in-law in the US this year. It was a hot LA summer and sis took the opportunity to get me hooked on her home-made icecream. Then when I got home she insisted, insisted on buying me my own icecream maker as a birthday present.

I took a little while to decide which one I wanted, but after a visit to Peter's of Kensington I came home with a blue Cuisinart ICE20. Sis has the ICE30 and she loves it but the ICE20 seemed like better value. And the nice lady in Peter's said that the Cuisinart rep thinks the 20 has "a better churn" than the 30, so that sold me.

The first thing I made was a very simple lemon sorbet from the Cuisinart booklet. I took sis' advice to halve the amount of sugar and it came out perfect.

Next I took things up a notch with a banana icecream with brownie bits. I used a David Lebovitz recipe, reduced the sugar and added some some left over brownies. Actually, there is no such thing as left over brownies. They were brownies saved especially for this purpose.

Banana Ice-cream

(adapted from a David Lebovitz recipe seen here)

3 ripe bananas chopped into chunks
75g brown sugar
1.5 cups (375ml) milk
1.5 teaspoons lemon juice
half teaspoon vanilla essence

Pinch of salt2 left over brownies, chopped into small chunks

Preheat the oven to 200C. In a small baking dish toss the bananas in the brown sugar. Bake for around 40 minutes or until the bananas are caramelised and golden. Turn them once during cooking.

Put the bananas and all the other ingredients (except brownie chunks) in a blender and whizz until smooth.

Chill the mixture in the fridge or freezer until really cold.
Churn in your new icecream maker for around 30 minutes. Don't forget to add the brownie chunks in the last 10 minutes.

It was really really really good.

Thanks sis, I really love my icecream maker...