Friday, September 25
Last night I had two things I wanted to use:
The 70% cocoa dark Lindt chocolate in my pantry which keep shouting at me everytime I open the doors 'use me'
and also the 'monkey bananas' my Mum bought down from Cairns (super sweet sugar bananas) that I had peeled and frozen.
So what better than icecream right? I made it last night knowing that it would be 27 degrees today and after almost of week of kidwrangling solo whilst hubby is on a work trip, I would reward myself too. (The kids can have the strawberry right?)
Monkey Business Icecream:
3/4 cup white sugar
2 cups double or whipping cream
1 cup milk
2 tsp vanilla extract
2 ripe bananas, frozen or mashed
3/4 cup dark chocolate chips or pieces
1/2 cup chopped walnuts (optional)
Chop up your chocolate or place your chocolate in an airtight container in the fridge
Whip your eggs until light and fluffy (about 2 minutes)
Gradually add the sugar and whip for another minute
Add milk, cream and whip for a further 2 minutes
Add vanilla extract and whip for one more minute.
Transfer to icecream maker... (if you have a kitchenaid one - I'm really jealous!) and follow manufacturers instructions.
After 18-20 minutes, add mashed banana (I had frozen bananas so I whipped them in the foodprocessor) and allow to combine
Then the chocolate
When finished, transfer to airtight freezersafe containers with lids and freeze as normal.
Lucky for me, no fighting the hubby for the bowl. Yum.
That's recipe post 99!!!! Come visit tomorrow for number 100!!!
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