One-ingredient ice creams are a firm favourite with me – essentially, a fruit puree that stars bananas. Frozen. Hence the texture and cream and sweet.
Now, I’m not a fan of bananas in smoothies or desserts as such, but this works out beautifully for me.
The ‘one-ingredient ice cream’ has the richness of dairy desserts and the sweetness too, yet without the making of custard, the long sets and all the other intricacies called for by true ice creams.
And all that’s required for the base is frozen, ripe bananas.
My version is a three-ingredient ice cream, with frozen bananas, Agbalumo puree and a touch of condensed milk.
I would have used my food processor except I couldn’t find the lid and so I ended up with my blender.
To loosen up the mixture a touch, I added some condensed milk – it isn’t necessary.
I blitzed the bananas and condensed milk for a bit – till the bananas started breaking up. Then I added the agbalumo puree.
A few more seconds of blending, and I was rewarded with peach-orange ‘ice cream’.
I set this in a bowl, scrapping the sides of the blender down and clean.
No churning, no aerating, nothing but a rest in the deep freezer.
Four (4) hours later – only because I had to go out (Sure it was frozen within the first couple of hours), here’s the result.
A beautiful soft-set ice cream that scoops beautifully with such creamy texture. And taste? Awesome. You get the tropical, sweet bananas but you also get the beautiful ‘sour cherry’, distinctive flavour of the Agbalumo. They pair oh so well.
To make nice, round balls of ice cream, dip your ice cream scoop in cold water prior to each use (as seen at ice cream joints from Lagos to New York. Ehmmm, New York? Have I even had ice cream here? Ever? *shrugs*).
I like to ‘draw’ the scoop from one end to the other, towards me so the ice cream curls into a ball. I’ve also tried the ‘twist of wrist’, where I twist both arm and scoop around a centre point to get a ‘sphere’. You have many options. It would also work okay with a tablespoon.
Alternatively, you could make quenelles.
“To make a one-spoon quenelle, you need a cup of very hot water, a spoon (whose bowl will determine the size of the quenelle), and whatever you’re ‘quenelling.’ Dip the spoon in the water so it’s hot. Hold the spoon with the rounded bottom up, place the far edge of the spoon into the mixture, with the near edge close to the surface but not touching, and drag the spoon toward you. The mixture you’re scraping should curl with the shape of the spoon. As you drag, twist your wrist up until the quenelle folds over itself into an egg shape. For the best shape, drag only once through the mixture; dip and clean your spoon for each new quenelle. It takes some practice.” p. 274; Thomas Keller via Pastry Chef Online
The peanut brittle topping adds some crunch, breaking up the monotony of rich fruit flavour.
I absolutely loved it. So easy and such rewards? I can’t wait to make a shake of this, probably with some spice – cinnamon, cardamom maybe? We’ll see.
Here’s to great desserts with Nigerian ingredients. Woo hoo.
Peace & Love xxx