Quick Berry and Créme Fraîche Ice Cream

, from Issue #34. September, 2015
Photography by Aaron McLean.
    Quick Berry and Créme Fraîche Ice Cream

    This is not a true ice cream but it does have a lovely creamy texture, more like that of a soft-serve ice cream. To keep it from melting too quickly, you can present the glasses sitting in a bowl of crushed ice. Another tip is to put the glasses in the freezer 30 minutes before filling with the ice cream.

    Serves: 6

    INGREDIENTS

    2 very ripe bananas, peeled and thinly sliced
    250 grams frozen mixed berries
    250 grams crème fraîche
    3 tablespoons maple syrup or honey
    1 teaspoon vanilla extract
    finely grated zest of ½ an orange
    1-2 tablespoons orange or berry liqueur, optional

    To serve
    plain yoghurt
    fresh blueberries

    METHOD

    Place the banana slices in a single layer on a plastic wrap-lined tray and freeze.

    Put all the ingredients in a food processor and blend until thick, creamy and smooth, scraping down the sides of the bowl several times to help break up the frozen fruit. Transfer to a freezer-proof container, cover and freeze for 2 hours if possible. You can eat it immediately but it will be very soft. The ice cream is best served the day it is made.

    To serve: Scoop the ice cream into chilled glasses and top with yoghurt and berries. 

    Sour cream can be used in place of the crème fraîche if desired.

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