Bananaís

Banana ice cream

Icelanders love to eat ice cream all year round. The ice cream shops in Iceland are open permanently, and the Icelanders do their ísbíltúr , whatever the weather, and drive to eat ice cream.

You can also find many ice cream recipes in Iceland - such as this one with milk, sour cream and whipping cream and pureed bananas.

In the original recipe, 150 ml of cognac is added to the ice cream mixture and in my old cookbook from the second-hand shop there is a handwritten note "children love summer". Much to my husband's dismay, I skipped the cognac, even though the alcohol is probably good for the creaminess of the ice cream.

I had the ice cream without cognac - I recommend not letting it freeze for longer than 3 hours or else serving it slightly thawed.

Ingredients

1 liter of milk

6 egg yolks

250 g brown sugar

250 g sour cream

6 ripe bananas

150 ml whipping cream

Preparation

In a large pot over low heat, bring the milk to the boil.

In a bowl, mix the egg yolks with the sugar until foamy.

Pour the egg-sugar mixture into the boiling milk, let it simmer briefly and then remove the pot from the heat.

Stir in the sour cream and then let the mixture cool.

Puree the ripe bananas with the whipping cream...

... and mix everything together.

Season to taste with ground vanilla, coffee spice or similar.

Pour the mixture into a suitable mold and let it solidify in the freezer for about 3 hours.

Before serving, decorate the banana ice cream with chocolate sauce, cream, colorful sprinkles or similar as desired.

Bon appetit!

[Translated from here.]