Quick Berry and Créme Fraîche Ice Cream
Photography Aaron McLean.
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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