Banana And Toffee Ice Cream

3 bananas
Juice of 1 lemon
1-1/2 ounce condensed milk
2/3 cup whipped cream
5 ounces toffees
Chopped toffees to decorate

- Process the banana into a puree in a blender, and then add the lemon juice and process briefly to mix. 
- Scrape the puree into a plastic container. Pour in the condensed milk, stirring with a metal spoon, and then add the cream. Mix well, cover and freeze for four hours. - Unwrap the toffees and chop them finely, using a sharp knife. Beat the semi frozen ice cream with a fork to break up the ice crystals, and then stir in the toffees. 
- Return the ice cream to the freezer for five hours or until firm. Scoop into a bowl and decorate with chopped toffees. 
- Serve immediately.

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