Banana – Jaggery Ice Cream

We've never thought we could make a decent ice cream without an ice cream maker. But two months ago David Lebovitz posted his recipe for banana – brown sugar ice cream that we couldn't resist and had to give it a try. Actually it was Ivan who was overwhelmed by enthusiasm of making “the perfect scoop”. As for me – I thought his enthusiasm would transform the kitchen into a perfect mess without any significant ice cream result. Besides in the end I would be the one doing the dishes and clearing up the hole mess. So I wasn't very keen on the idea.

But I have to admit – I was wrong! Really!

Although it's colour was a little bit obscure, this was the best banana ice cream I've ever eaten! And it was made even without an ice cream maker. And I even didn't complain while doing the dishes.

Yesterday Ivan was in an ice cream making mood again. But this time he adapted it his way.

Banana – Jaggery Ice Cream Recipe:

Serves 2 or 3 depending on your ice cream devouring abilities

• 2 big ripe bananas – after peeling ours were 270 gr;
• 2 Tbsp freshly squeezed lemon juice;
• 60 gr jaggery;
• 2 Tbsp vanilla syrup (we are using home made vanilla extract made with vanilla pods macerated in sugar syrup);
• 1 tsp ground cardamom;
• 2 Tbsp rum;
• 250 ml heavy cream.

Peel the bananas and place them in a bowl with a lid. Add the lemon juice and smash the bananas with a wooden spoon. Stir in the jaggery and the vanilla syrup. Place the lid and set aside for half an hour. The lemon juice will prevent the oxidation of the bananas. This will keep them from turning brown and their colour will remain unaffected. On the other hand the sugars (jaggery and vanilla syrup) will enhance the flavour of the bananas. So after resting for half an hour their aroma will be richer and more intensive.

Place the mixture into a heavy bottomed saucepan on a medium heat. Add the ground cardamom. Cook just until the jaggery dissolves. Do not caramelize the mixture in order to keep the colour nice and bright. Besides we like the flavour of the jaggery and prefer it not caramelized. Remove from heat and let cool. Stir in the rum.

Whip the cream to stiff peaks. Incorporate the whipped cream into the banana-jaggery mixture. Transfer into a container with a lid and place in the freezer. After freezing if it is too hard puree in a food processor until smooth.