At the height of the summer season, the most desirable desserts for both children and adults are frozen treats. Today we will make banana ice cream at home. You will only need cream, preferably from a domestic cow, bananas and honey of any kind, which can be replaced with granulated sugar. Incredibly flavored ice cream will be ready in just 2-3 hours - everything will depend on the capacity of your freezer.
Remember that it is better to use bananas for dessert that are slightly overripe, so that they immediately purified and combined with cream, but it is better not to add chicken yolks, especially if the delicacy children will eat! Buy cream from the market or from a village manufacturer - they should be very fat and fresh.
Ingredients:
Cream with fat content above 35% - 300 ml
Bananas - 3 pcs.
Honey - 80 g
Lemon juice - 1 tsp
Preparation:
1. Get ripe bananas, but never with green streaks, as they will not rub in the bowl food processor or when beating the mass with a mixer, and large pieces will come across in the ice cream fruit.
2. Peel the bananas and slice them into a food processor or any other deep bowl to whisk.
3. Put any kind of honey there: linden, flower, May, etc. Substitute granulated sugar or stevia syrup if desired. Sugary ingredients can be dispensed with, as bananas themselves taste extremely sweet. To accentuate the banana flavor without using sugar, add a couple of pinches of ground cinnamon or some vanilla.
4. Next, put fresh cream with a fat content of more than 30% into the container - they are sold in the markets in dairy buildings. You will not find such a product in the supermarket, except perhaps its analogue, created on the basis of palm oil. Be sure to taste the cream so it doesn't taste sour. Remember to beat them for no more than 5 minutes, otherwise they will turn into butter and buttermilk will stand out!
5. Turn the technique on at highest power and beat the contents of the container for about 4-5 minutes. At first, the mass will become liquid (the cream will combine with the banana puree), but after a couple of minutes the mixture will thicken and will adhere perfectly to the whisk. It is at this point that you stop whipping.
6. Pour the creamy mass into a wide bowl, level and place in the freezer for at least 2-2.5 hours. Many people recommend mixing ice cream during freezing, but this is purely at your request, since the mass is already perfectly set. The main thing is to put it in a wide container, and not a high one, so that the preparation time of the dessert does not increase.
7. After the specified time, delicious balls can be formed from the frozen mass with a special spoon. Put them in bowls or bowls, decorate to your liking and serve immediately.
Homemade banana ice cream has an amazing delicate taste and fruity aroma, it can be laid out in waffle cones, sprinkled with crunchy flakes or colored sprinkles.
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