Hedonistic adult-only ice cream

Ever since two of my friends bought ice cream machines, I’ve been periodically obsessed with the idea of making frozen desserts. Custard base, cream base, milk base, coconut milk base; vanilla, caramel, saffron, lemon, kaffir lime, candied bacon; perfectly satiny smooth mouthfuls of ice-cold flavours seemed just out of reach.

Then, I found David Lebovitz’s no-machine ice cream recipe, described as ‘the easiest chocolate ice cream…ever’. It called for quite a lot of dark chocolate, a very ripe banana, quite a lot of Bailey’s and a decent splash of dark rum. Baileys and rum inspired a spot of talking like an Irish pirate (it was more like an Aussie-Chinese girl trying to talk like an Irish pirate). Irish pirates aside, it was one of the easiest things I’ve ever made – and confirms David Lebovitz is one of my favourite people in the world.

Served up at the food festival dinner party, everyone was enamoured of the intense chocolate flavour. The banana didn’t steal the show, and the Bailey’s and rum mainly intensified the chocolate taste. It was like a chocolate party was happening on every spoon.

This is definitely an ‘after children go to bed, the adults come out to play’ kind of dessert. We’ll be back for more this summer, and I will have a camera ready before dessert is served …

Chocolate and Banana Ice Cream

Recipe from David Lebovitz’s website and his book, Ready for Dessert.

2 ounces (55 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (80 ml) milk, whole or low-fat
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled, and cut into chunks
1 tablespoon (15 ml) dark rum

1. In a small bowl set over a pan of simmering water, melt the chocolate with the milk.

2. Blend the melted chocolate the Baileys, the banana, and rum until smooth. (I have a small food processor, so I pureed the banana first, before mixing with the chocolate, Baileys and rum in a bigger bowl.)

3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.

Note: David says the mixture will keep in the freezer without changing its texture. (Or you can eat the ice cream before it has time to think about ice crystals or say ‘Jack Robinson’)


Penny for your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: