Description
This is the world’s easiest ice cream. It takes literally a
minute to put together—since it’s winter, I simply set the bowl of chocolate
and milk on the radiator, and while I leisurely and lovingly take the time to
peel the banana, the chocolate melts and is soon ready to use.
You can easily increase this recipe to make more than it
calls for. I haven’t tried it with any other liquor, but for those of you who
want to experiment, you do need to include a similar amount and percentage of
alcohol to prevent the ice cream from freezing too hard. The banana gives the
ice cream a smooth, creamy consistency and provides the sweetness, so use a
nice, ripe one.
I found that this keeps for weeks in the freezer and
maintains it’s absolutely perfect consistency. Cheers!
Ingredients
55 g bittersweet or semisweet chocolate, chopped
80 ml milk, whole or low-fat
80 ml Baileys liquor
1 medium-sized ripe banana, peeled*, and cut into chunks
1 tablespoon (15 ml) dark rum
Method
1. In a small bowl set over a pan of simmering water (or in
the microwave), melt the chocolate with the milk.
2. Blend the melted chocolate the Baileys, the banana, and
rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze
for at least 4 hours.
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