Oooh, I’m super-excited! Family Friends Food has been shortlisted in the food category of the Brilliance in Blogging awards 2015! Sqeeeeeee! If you’d like to vote for me, I’d be extremely extremely grateful. You can cast your vote here. Thank you
Anyway, apart from that excitement, what else has been going on here at FFF Towers? Well, having finished a tub of home-made chocolate ice-cream, we obviously didn’t want stocks of delicious frozen creamy treats to fall below a certain critical level, so it was imperative that we churned up a fresh batch of mouthwatering gelato as soon as possible.
But what flavour? Kipper and I were about to go away for a few days, so fruit stocks were low. There was a pile of kiwis but I’m slightly allergic to them, and frankly, I’m not putting all that effort into making yummy ice-cream that I can’t even eat. So instead, we used one of two spotty bananas, and some blueberries from the freezer. (For more about frozen blueberries, see here, here and here.)
I’ve never attempted a ripple ice-cream before, and if I’m honest, I don’t think we really got it spot on. I let the ice-cream machine stir the blueberry goo through the ice-cream, but it mixed a bit too thoroughly. Next time, I think I will definitely ripple by hand.
I think it was because of the banana, but this was one of the creamiest and smoothest of any ice-cream we’ve made. The texture was fantastic. The taste was pretty spectacular too – it reminded me of eating mashed banana with top-of-the-milk as a child… (They don’t make nostalgia like they used to.)
Although the main flavour is definitely banana, the blueberries do add a certain extra fruitiness, as well as their gorgeous purple colour. I’m sure you could make this with fresh blueberries, if you don’t have a giant sack of frozen ones stashed away (like I do).
This made around 750ml of ice-cream – I know this because it filled a new 750ml plastic box, bought for the purpose of storing ice-cream.
I might just go and empty it a little bit… 🙂
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- 1 egg
- 100g sugar
- 300ml double cream
- 125ml milk
- 1 ripe banana
- 100g blueberries
- 20g sugar
- Using a stick blender or food processor, combine the egg, sugar, cream, milk and banana to give a thick, smooth liquid.
- Pour the creamy banana liquid into an ice-cream maker and churn for 30-40 minutes, until frozen.
- Meanwhile, combine the blueberries and sugar and blend to a puree.
- Once the ice-cream is frozen, gently ripple the blueberry mixture through. Take care not to over mix.
- Eat at once, or store in a freezer until required.