|Tall, dark and handsome: Who wants a bite?|
I’ve never been the one for ice creams. I don’t have a sweet tooth either and I find that most ice creams are milky and way too sweet for my liking. Give me a nice, fresh fruit sorbet any day and I’m a happy girl. Since I’ve got a sensitive throat and this talent for picking up a cold even if someone 20km away sneezes, every time I have ice cream I go into this paranoia that my throat is getting itchy or I’m beginning to get the sniffles. (Did I mention I could also be a drama queen sometimes?) Just like I’m feeling now after lapping up a Ferrero Rocher gelato to douse the fire on my tongue after a particularly spicy meal. I know it’s all in the head but since it means that I can stay away from this cold, sweet temptation I don’t bother doing anything about it.
When we were kids we loved visiting my grandmum’s brother’s house. It was a nice, warm bungalow bang in the middle of a bustling neighbourhood but had its peace and quiet at the same time. I loved going there because the granduncle had a huuuuge library and used to subscribe to the international editions of several magazines. There was another reason too. This is one place where the freezer would always be stocked with ice cream. *big grin*
Today if you open my freezer, you will find half a box of chickoo ice cream and a small container of mango ice cream. It’s quite surprising that a non-ice cream eater like me boasts of this stock. Why, my mum looked at me as if I was looney (I get that look a lot) when she saw the freezer. And the best part? It’s all homemade and I don’t own an ice cream maker!
There isn’t a great story of transformation behind this, it’s just simple – these days its way to hot to beat, whip, fold and bake so I’ve been looking for other things to do. One of the things that was on the top of my list was to make homemade ice cream, without the ice cream maker. I Googled and Binged for recipes, in fact I’ve a folder-full in my Gmail inbox, until I found this beauty by David Lebovitz. Since I’ve got this thing for the chocolate-banana combo currently it was just perfect. Yes, it is chocolate and banana again and no, I’m not looney. Honest. Please don’t roll your eyes! The recipe looked so easy-peasy that I’d to pinch myself, to tell you the truth I was actually suspicious that the end product would even taste like ice cream – you just have to mix, you’ll have most of the ingredients at home and the clincher (for impatient me), you don’t even have to take it out of the freezer and churn. It was even titled, ‘The easiest chocolate ice cream… Ever’. But.Oh.My.God. I-think-I’m-becoming-an-ice cream-convert-now! This one scooped so easily, tasted like a dream and all I’d to do is just close my eyes and take a bite – I was in paradise. Really, the person who said ‘why fall in love when you can drown in chocolate’ must’ve been eating dark chocolate then. I swear!
Dark chocolate, banana & rum ice cream
Adapted from this recipe by David Lebovitz
2 medium-sized ripe bananas, peeled and cut into chunks
100gms of dark chocolate, chopped
10 tbsp of low fat milk
3tbsp of Apricot liqueur
2 tbsp of rum
Mix the dark chocolate and milk together and heat it over a double boiler until it melts and forms a smooth paste. You can also do this in the microwave. Keep this aside to cool down a little
Put the banana chunks, rum and liqueur in the blender and blend until it forms a smooth paste. Add the chocolate mixture to this and give it another blitz in the mixie until it has all come together.
Pour this mixture into an airtight container and freezer for about 5-6 hours, preferably overnight, to allow it to set.
If you want the consistency of a soft serve ice cream, then place the container in the fridge for 10 minutes just before serving. This ice cream is best served plain, at best with a cherry to garnish or some chopped nuts. Like Donna Hay says, “Remember, less is more.”
|The end. Yumm. Enuf said.|
- The alcohol is added to prevent crystallization, it doesn’t freeze so that helps. You don’t have to stick to rum, it has a rather over-powering flavour (especially if you use Old Monk like me), vodka is a good bet because it doesn’t have a flavour of its own per se and blends well with other ingredients. Same with the liqueur, I used apricot ‘cuz I had it but I think Bailey’s Irish Cream, which is mentioned in the original recipe will be good too, as will Kahlua.
- The darker the chocolate, the better it is and I’m not saying this because I love dark chocolate. Truth of the matter is that the higher content of cocoa solids make the ice cream smoother and easier to scoop.
- Impatience got the better of me and I noticed that this ice cream set within 3 hours and approx 45 minutes, so the next time I need ice cream real quick I’m turning to this recipe. For sure!
Note: The consistency of this ice cream is not like the regular chocolate ice creams that you get. It’s a little lighter, since there’s no cream, and more like a gelato.
I’m sending this to Showcase Desserts at Divya’s Culinary Journery, Bon Vivant fruits at Sumee’s Culinary bites, Lets Cook #15 with fruits at Tickling Palates and also to Only cooking with chocolate at Foodelicious