Banana ice cream and butterscotch sauce

So here we are at the end of the week again and once again no one has eaten the bananas that have nicely over-ripened in the fruit bowl.  Never mind because this is when they are at their sweetest and best for cooking.  This simple recipe here makes the best banana ice cream you have probably tasted unless you are within range of a very good gelateria.  Even then my wife still says this is the best banana ice cream she's had but she is biased, she loves me.  This recipe does use an ice cream maker but you could probably do it by the still freeze and beat method.  It also uses a syrup rather than just sugar.  You can find recipes for simple syrup all over the web but if you're going to make ice cream regularly you can find simple syrups in the alcohol section of your supermarket, they're used in cocktails.  This ice cream comes out of the machine quite soft and will firm up in the freezer but it doesn't go hard.
It goes very nicely with this simple butterscotch sauce and if you add crumbled biscuits to your bowl you've got a banoffee sundae.

BANANA ICE CREAM

 

 

• 4 or 5 ripe bananas
• 300ml double cream
• 225ml simple syrup
• 3 tbsp. fresh lemon juice, not bottled

 

In a food processor blend the bananas and lemon juice till smooth.

Add the cream followed by the syrup and blend well

Into your ice cream machine and make as you would normally

Transfer to your favourite ice cream carton and pop in the freezer to firm up some.

How easy was that?

 

 

BUTTERSCOTCH SAUCE

 

 

• 8oz brown sugar
• 150ml double cream
• 3oz butter
• 1 tbsp. golden syrup

 

In a saucepan melt the butter gently then stir in the sugar, cream and syrup

Stir until the sugar has dissolved then bring to the boil

Remove from the heat and allow to cool slightly

Serve hot or cold but don't lick the spoon straight away, you'll burn your tongue!